CALORIES IN VEGETABLE SOUP WITH BEEF RECIPES

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EASY VEGETABLE-BEEF SOUP RECIPE - BETTYCROCKER.COM



Easy Vegetable-Beef Soup Recipe - BettyCrocker.com image

There’s no need to spend all day at the stove with this Easy Vegetable-Beef Soup. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup but comes together in just 45 minutes. Serve up a steaming bowl of easy vegetable soup with ground beef whenever you find yourself craving a comforting, satisfying meal.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb ground beef (at least 80% lean)
1 cup chopped onions
5 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon pepper
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 bag (16 oz) frozen mixed vegetables
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

Nutrition Facts : Calories 250 , CarbohydrateContent 20 g, CholesterolContent 45 mg, FatContent 0 , FiberContent 5 g, ProteinContent 17 g, SaturatedFatContent 3 1/2 g, ServingSize About 1 1/2 cups, SodiumContent 770 mg, SugarContent 7 g, TransFatContent 0 g

VEGETABLE BEEF BARLEY SOUP RECIPE: HOW TO MAKE IT



Vegetable Beef Barley Soup Recipe: How to Make It image

The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.—Tara McDonald, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 07 hours 45 minutes

Prep Time 45 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 18

1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
3 medium potatoes, peeled and diced
1 cup sliced fresh carrots
1 cup chopped celery
1/2 cup chopped onion
1 teaspoon beef bouillon granules
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-1/2 ounces) peas, drained
1 cup tomato juice
3/4 cup medium pearl barley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

Nutrition Facts : Calories 364 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 852mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 8g fiber), ProteinContent 22g protein. Diabetic Exchanges 2 starch

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