Vegetable Beef Soup
With Fall around the corner, It's time to start thinking about soup.
- Preparing Time: 15 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
white meat free
gluten free
contains red meat
shellfish free
dairy free
- salt/pepper to taste
- 1 medium carrot chopped
- 1/4 cup onion chopped
- 4 cups beef broth
- 3 cups roast beef (cooked) cubed or shredded
- 1 cup fresh green beans chopped
- 3/4 cup fresh or frozen corn
- 1 cup red potatoes diced
- 1 can water chestnuts diced
- 3 tablespoon oil
- Carbohydrate 43.2533750214083 g
- Cholesterol 73.0800000617782 mg
- Fat 40.1270750573006 g
- Fiber 2.34187504291534 g
- Protein 19.9385750150854 g
- Saturated Fat 14.3608012651555 g
- Serving Size 1 1 Serving (398g)
- Sodium 495.050250391161 mg
- Sugar 40.911499978493 g
- Trans Fat 2.06594125280538 g
- Calories 603 calories
This is great use of leftover Roast. In large pot add oil, onions, chestnuts and 1/4 of the chopped carrot- cook on med heat until onion becomes soft- add broth and beef- use as much or as little as you wish Bring to boil- Now add potato and carrot- again bring to boil . now add corn and beans. Turn back heat to a simmer- cover and allow everything to cook together for 30 mins up to 1 1/2 hrs. Salt / pepper to taste When serving top with fresh Parsley- Enjoy
