Back to Pronto Beef Vegetable Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Pronto Beef  Vegetable Soup Recipe

Pronto Beef Vegetable Soup Recipe

You will bowl over family, friends with speedy soup—it's done beef-ore you know it!—Dottie Casale, Ilion, New York
TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD:6-8 servings

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

  • 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.

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.

Reviews for Pronto Beef Vegetable Soup

Loading Image