Pronto Beef Vegetable Soup Recipe

Pronto Beef  Vegetable Soup Recipe
Pronto Beef Vegetable Soup Recipe photo by Taste of Home
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Pronto Beef Vegetable Soup Recipe

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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

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

Nutritional Facts

1 cup: 186 calories, 3g fat (1g saturated fat), 48mg cholesterol, 748mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 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
  1. 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.
Originally published as Pronto Beef Vegetable Soup in Country Woman May/June 1992, p35

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