Quick Beef Vegetable Soup
Quick Beef Vegetable Soup is a soup that serves 4. For $1.04 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 97 calories, 4g of protein, and 1g of fat per serving. It is perfect for Autumn. 127 people have made this recipe and would make it again. A mixture of soy sauce, canned tomato sauce, molasses, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 60%, this dish is good. Try Quick Asian Beef, Vegetable & Noodle Soup, Beef Soup Series – Part 3: Hearty Beef Vegetable Soup, and Quick Beef & Vegetable Stir-Fry for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1-1/4 cups beef broth
1 can (15 ounces) tomato sauce
1-1/4 cups frozen corn, thawed
1-1/2 cups frozen mixed vegetables, thawed
1 tablespoon molasses
1/2 cup chopped onion
1 tablespoon soy sauce
Equipment:
frying pan
Cooking instruction summary:
Directions In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly. Yield: 4 servings. Originally published as Beef Vegetable Soup in Simple & DeliciousMarch/April 2009, p25 Nutritional Facts 1-3/4 cups equals 318 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 1,099 mg sodium, 30 g carbohydrate, 5 g fiber, 27 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.
Nutrition Information:
covered percent of daily need
