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Veggie Beef Soup Recipe

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My husband and I love this beef and vegetable-packed soup. Broccoli, turnips or peas also make a nice addition.—Marie Freigang, Rocky Mountain House, Alberta
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 12 servings

Ingredients

  • 2 quarts water
  • 3 tablespoons reduced-sodium beef bouillon granules
  • 1 tablespoon onion soup mix
  • 2 cans (14-1/2 ounces each) no-salt-added tomatoes, undrained and chopped
  • 1-1/2 cups cubed cooked roast beef
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 cup shredded cabbage
  • 3/4 cup dried lentils, rinsed
  • 1/2 cup frozen mixed vegetables
  • 1/4 cup no-salt-added ketchup
  • 1 tablespoon uncooked wild rice
  • 2 garlic cloves, minced
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon pepper

Nutritional Facts

1 cup equals 120 calories, 1 g fat (trace saturated fat), 16 mg cholesterol, 312 mg sodium, 17 g carbohydrate, 5 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Directions

  1. In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. Yield: 12 servings.
Originally published as Vegetable Beef Soup in Country Woman September/October 1998, p36

Nutritional Facts

1 cup equals 120 calories, 1 g fat (trace saturated fat), 16 mg cholesterol, 312 mg sodium, 17 g carbohydrate, 5 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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