Vegetable Beef Soup
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8 servings; 1 cup each
prep time
cook time
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SWAP ScoreWhat's this?
8 servings; 1 cup each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
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Vegetable Beef Soup
SWAP ScoreWhat's this?
8 servings; 1 cup each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
8 servings; 1 cup each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Directions
  1. Cook pasta according to package directions; drain and set aside.
  2. In a large pot over medium heat, cook onion in vegetable oil for about 5 minutes, stirring often, until onion is soft.
  3. Add beef to onions and cook for about 1 minute.
  4. Add water, kidney beans, carrots, corn, tomatoes, and cooked pasta to the beef and onion mixture.
  5. Heat on high for about 10 minutes until cooked through. Serve warm.
Nutrition Facts
Vegetable Beef Soup
Amount Per Serving (1 1/2 cups eachg)
Calories 253 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 33mg 11%
Sodium 315mg 13%
Potassium 584mg 17%
Total Carbohydrates 32g 11%
Dietary Fiber 7g 28%
Sugars 6g
Protein 14g 28%
Vitamin A 38%
Vitamin C 20%
Vitamin D0%
Calcium 7%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Cook pasta according to package directions; drain and set aside.
  2. In a large pot over medium heat, cook onion in vegetable oil for about 5 minutes, stirring often, until onion is soft.
  3. Add beef to onions and cook for about 1 minute.
  4. Add water, kidney beans, carrots, corn, tomatoes, and cooked pasta to the beef and onion mixture.
  5. Heat on high for about 10 minutes until cooked through. Serve warm.
Nutrition Facts
Vegetable Beef Soup
Amount Per Serving (1 1/2 cups eachg)
Calories 253 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 33mg 11%
Sodium 315mg 13%
Potassium 584mg 17%
Total Carbohydrates 32g 11%
Dietary Fiber 7g 28%
Sugars 6g
Protein 14g 28%
Vitamin A 38%
Vitamin C 20%
Vitamin D0%
Calcium 7%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

Use frozen or fresh vegetables in place of canned.

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