This bold beef and vegetable soup made from a rich, slow-simmered beef broth is one of Betty's Best!
Vegetable-Beef Soup
- Prep Time 50 min
- Total 4 hr 50 min
- Servings 7
- Ingredients 10
Ingredients
- Beef and Broth
- 1 ear corn
- 2 medium potatoes, cubed (2 cups)
- 2 medium tomatoes, chopped (1 1/2 cups)
- 1 medium carrot, thinly sliced (1/2 cup)
- 1 medium celery stalk, sliced (1/2 cup)
- 1 medium onion, chopped (1/2 cup)
- 1 cup 1-inch pieces green beans
- 1 cup shelled green peas
- 1/4 teaspoon pepper
Instructions
-
Step1Make Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven.
-
Step2Cut kernels from corn. Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes or until vegetables are tender.
Nutrition
165
Calories
3 g
Total Fat
17 g
Protein
21 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 165
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Cholesterol
- 35 mg
- Sodium
- 400 mg
- Potassium
- 600 mg
- Total Carbohydrate
- 21 g
- Dietary Fiber
- 4 g
- Protein
- 17 g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 28%
- 28%
- Calcium
- 2%
- 2%
- Iron
- 14%
- 14%
Exchanges:
4 Vegetable; 1 1/2 Very Lean Meat;Tips from the Betty Crocker Kitchens
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