Pronto Beef Vegetable Soup
You will bowl over family, friends with speedy soup—it's done beef-ore you know it!—Dottie Casale, Ilion, New York
Total TimePrep: 10 min. Cook: 30 min.
- 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
- 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.
Nutrition Facts1 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.
Originally published as Pronto Beef Vegetable Soup in Country Woman May/June 1992
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