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This quick and colorful soup goes together in minutes, assures Agnes Bierbaum, Gainesville, Florida. "Even my husband - who admits he's no cook - makes it on occasion," she says.
This recipe is:
Quick
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 each) equals 130 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 750 mg sodium, 16 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as Vegetable Beef Soup in Quick Cooking March/April 1999, p15
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Reviewed on Jan. 16, 2013 by campergirl60
I prefer a beefy taste rather than the over-powering tomato taste.
Reviewed on Jan. 15, 2012 by yourmother55
This recipe is great. I didn't change or add anything. I doubled the recipe and used a 4 quart saucepan.
Reviewed on Sep. 15, 2011 by slye10001000
Good and quick. Easy to double. Makes a hearty meal on a cold day.
Reviewed on Feb. 06, 2011 by deniseclifton
I have used this recipe several times. I use mixed canned vegetables instead of frozen vegetables. It is so easy to make.
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