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Corned Beef-Vegetable Soup

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  Canned corned beef 12 Ounce
  Potato 1 Medium, diced
  Carrot 1 Medium, diced
  Stalk celery 1 , diced
  Onion 1 Large, diced
  Mixed vegetables 1 Can (10 oz)
  Canned stewed tomatoes 32 Ounce
  Butter 1 Tablespoon
  Sugar 1 Tablespoon
  Dried parsley flakes 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Combine first five ingredients in large saucepan; add enough water to cover.
Cook on medium heat until vegetables are tender.
Add mixed vegetables, tomatoes, butter and seasonings.
Let simmer about 5 minutes

Recipe Summary

Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1652 Calories from Fat 497

% Daily Value*

Total Fat 58 g88.9%

Saturated Fat 26.4 g132%

Trans Fat 0 g

Cholesterol 336 mg112%

Sodium 5607.4 mg233.6%

Total Carbohydrates 191 g63.7%

Dietary Fiber 31.4 g125.8%

Sugars 85 g

Protein 117 g234%

Vitamin A 355.8% Vitamin C 269.1%

Calcium 72.4% Iron 195%

*Based on a 2000 Calorie diet

Corned Beef-Vegetable Soup Recipe