Beef Veggie Soup

  Soups

Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time.

Beef Veggie Soup

Average Rating: 4

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings (3 quarts).

Ingredients

  • 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
  • 6 medium carrots, cut into 1/2-inch slices
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each) beef broth
  • 3 cups cubed cooked roast beef
  • 2 cups sliced fresh mushrooms
  • 2 cups frozen cut green beans
  • 1 cup frozen peas
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley

Instructions

  • 1. Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
  • 2. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

Nutrition Facts

1 cup: 150 calories, 3g fat (1g saturated fat), 32mg cholesterol, 634mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 16g protein.
Diabetic Exchanges:
1 starch, 2 lean meat.

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