Pronto Beef Vegetable Soup Recipe

Pronto Beef Vegetable Soup Recipe photo by Taste of Home

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You will bowl over family, friends with speedy soup—it's done beef-ore you know it!—Dottie Casale, Ilion, New York

This recipe is:

Diabetic Friendly

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Pronto Beef Vegetable Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 6-8 Servings

10 30 40

Ingredients

3 cups leftover cubed cooked roast beef
1 cup diced carrots
1 cup diced peeled potatoes
1 cup corn
1 cup cut green beans
1/2 cup chopped onion
1 quart tomato sauce
1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley

Directions

In a large saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. If necessary, add 1/2 to 1 cup water to thin soup. Yield: 6-8 servings.

Nutritional Facts 1 cup equals 186 calories, 3 g fat (1 g saturated fat), 48 mg cholesterol, 748 mg sodium, 17 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Pronto Beef Vegetable Soup in Country Woman May/June 1992, p35