Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time. —Ruby Williams, Bogalusa, Louisiana.
Beef Veggie Soup
Beef Veggie Soup
Prep Time
10 min
Cook Time
20 min
Yield
12 servings (3 quarts)
Ingredients
- 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 6 medium carrots, cut into 1/2-inch slices
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (14-1/2 ounces each) beef broth
- 3 cups cubed cooked roast beef
- 2 cups sliced fresh mushrooms
- 2 cups frozen cut green beans
- 1 cup frozen peas
- 1 can (15 ounces) tomato sauce
- 2 tablespoons minced fresh parsley
Directions
- Place first 7 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
- Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.
Nutrition Facts
1 cup: 150 calories, 3g fat (1g saturated fat), 32mg cholesterol, 634mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 1 starch, 2 lean meat.
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