Appetizers / Soups / Salads

Beef and Vegetable Soup for Fall is for Dinner.

Beef and Vegetable Soup for Fall takes 30 minutes to prepare.

Beef and Vegetable Soup for Fall takes 90 minutes to cook.

Beef and Vegetable Soup for Fall makes 12 servings.

The ingredients for Beef and Vegetable Soup for Fall are:

1 quart stock - I used vegetable broth
1 quart water
1 browned round steak, cut into small pieces
1 1/3 cups wild rice
1 15 oz. can diced tomatoes
1/2 cabbage, chopped or diced finely
2 cups chopped or diced kale
2 stalks celery, chopped
1 medium sized zucchini, chopped
1 15 oz. can kidney beans, drained
2-3 carrots, cut small
1-2 onions, chopped
2-3 cloves garlic
1 Tblspn dried basil
2 tsp powdered thyme
salt & pepper to taste

Here is how you make Beef and Vegetable Soup for Fall:

1 - Brown meat first. May include onions at this point.2 - Add stock & water & meat.3 - Add chopped vegetables. 4 - Add canned ingredients, rice, & spices.5 - Bring broth to a boil, then add lid and simmer at a low boil for at least an hour. It takes time for the rice to cook up and the vegetables to blend and soften. May need to add more broth or water to thin out. (I did.)Should make about 3-4 quarts of soup. Not too hard to reduce all amounts to make less.(This would be a wonderful recipe for the crockpot!) Number of Servings: 12Recipe submitted by SparkPeople user BERRY4.

The nutritional information for Beef and Vegetable Soup for Fall is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 167.9

• Total Fat: 2.7 g
• Cholesterol: 32.3 mg
• Sodium: 788.9 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 5.4 g
• Protein: 17.2 g