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Quick Vegetable Soup

Ingredients
  Ground beef 1 Pound
  Sliced onion 1 Cup (16 tbs)
  Potatoes 1⁄2 Cup (8 tbs)
  Shredded cabbage 1 Cup (16 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Canned tomato juice 46 Ounce
  Rice 1⁄4 Cup (4 tbs)
  Beef bouillon 2 Can (20 oz)
  Basil 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Bay leaf 1
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

Saute ground beef and onion in large kettle until browned.
Add potatoes, cabbage, carrots, celery, tomato juice, rice and bouillon with 1 1/2 cups water to beef mixture; season with basil, thyme, bay leaf, salt and pepper.
Bring to a boil; reduce heat.
Simmer, covered, for 1 hour or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Interest: 
Party, Healthy

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2016 Calories from Fat 1108

% Daily Value*

Total Fat 123 g189.5%

Saturated Fat 45 g225.2%

Trans Fat 0 g

Cholesterol 320 mg106.7%

Sodium 4465.1 mg186%

Total Carbohydrates 145 g48.4%

Dietary Fiber 17.8 g71.2%

Sugars 62 g

Protein 102 g204.7%

Vitamin A 542.3% Vitamin C 515.2%

Calcium 35% Iron 76.5%

*Based on a 2000 Calorie diet

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Quick Vegetable Soup Recipe