Recipe
Soup, Chili & Stew
Vegetable Beef Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) tube frozen Organic Valley ground beef, thawed | ||
| 1 c. chopped organic red onion | ||
| 1 medium shallot, diced | ||
| ½ c. chopped organic carrots | ||
| ¼ c. chopped celery | ||
| 1 c. sliced fresh mushrooms | ||
| ½ tsp. organic dried basil | ||
| 2 (16 oz each) jars Muir Glen medium salsa | ||
| 3 ½ c. beef broth | ||
| 1 tbsp. Worcestershire sauce | ||
| salt and pepper, to taste |
Directions
- In a Dutch oven, combine ground beef, onion, shallot, carrots, celery and mushrooms. Cook over medium heat until ground beef is cooked through. Drain. Return to pan.
- Stir in remaining ingredients. Bring to a boil. Simmer 10 minutes or until vegetables are tender.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 750mg
- Total Carbohydrates: 12g
- Protein: 3g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 20%
0%
Iron 8%
0%
Calcium 8%
Recipe Source:
Hy-Vee HealthMarket, January 2006.