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My kids aren't excited about vegetables, but in this soup, they love them. It's an easy recipe to make.
Nutritional Facts 1 serving (1 cup) equals 155 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 703 mg sodium, 13 g carbohydrate, 3 g fiber, 14 g protein.
Originally published as Family Vegetable Beef Soup in Country October/November 2004, p51
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Reviewed on Jan. 11, 2012 by baminkc
This was great and even better the next day.
Reviewed on Apr. 16, 2011 by grateful81
Love it but here are a few changes I make just to make it even more of a pantry meal:I substitute beef broth with one can of tomato paste instead of the tomato juice. Lower sodium and always in my pantry.Also, I usually have shredded zucchini in my freezer so I throw 2 c. of that in instead of the cabbage.Either way, it's a great soup!
Love it but here are a few changes I make just to make it even more of a pantry meal:
I substitute beef broth with one can of tomato paste instead of the tomato juice. Lower sodium and always in my pantry.
Also, I usually have shredded zucchini in my freezer so I throw 2 c. of that in instead of the cabbage.
Either way, it's a great soup!
This is a healthy, fulfilling recipe that we keep coming back to. My kids DO love it (even after much protesting otherwise), and I love that it is so nourishing!
Reviewed on Feb. 21, 2011 by l2bake
I thought this was wonderful! Very happy with the results and will be making it again!
Reviewed on Nov. 05, 2010 by brownrexx
Next time I will I cut down the beef to 1 lb and add cubed potatoes.
Reviewed on Oct. 25, 2010 by purplemartin3
One of the best soups I have ever made. I did make a few changes to it. I only added 1 pound ground beef, used a 10 oz. can of sliced mushrooms and I left out the green beans. I added 2 1/2 cups celery and 3 cups each carrots and cabbage, I also used 2 cloves minced garlic in stead of the garlic powder and only added 3/4 teaspoon salt. Will make soup again!
Reviewed on Feb. 02, 2008 by jpsluis
I added some water to the recipe.
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