Name: Beef Veggie Soup
Prep time: 10 min
Cook time: 20 min
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

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. —Ruby Williams, Bogalusa, Louisiana.

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Beef Veggie Soup

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Yield: 12 servings (3 quarts)

Prep: 10 min

Cook: 20 min

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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

Text Ingredients

Directions

Place first 7 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.

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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