Taste of Home
Beef Veggie Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings (3 quarts).
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.
Ingredients
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1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
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6 medium carrots, cut into 1/2-inch slices
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1 tablespoon Worcestershire sauce
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1 teaspoon ground mustard
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cans (14-1/2 ounces each) beef broth
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3 cups cubed cooked roast beef
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2 cups sliced fresh mushrooms
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2 cups frozen cut green beans
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1 cup frozen peas
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1 can (15 ounces) tomato sauce
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2 tablespoons minced fresh parsley
Directions
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1.
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.
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2.
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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