Appetizers / Soups / Salads

Beef and vegetable soup Jan 2019 takes 5 minutes to prepare.

Beef and vegetable soup Jan 2019 takes 360 minutes to cook.

Beef and vegetable soup Jan 2019 makes 8 servings.

The ingredients for Beef and vegetable soup Jan 2019 are:

2 serving Beef Flank Steak (4 oz)
4 serving Herb Ox Sodium Free Beef Boullion (4g) (by SLDUVALL)
4 serving Bouillon-Herb Ox Beef (by CHRISSIET01)
2 cup Green Beans (snap)
2 serving carrots, 1 cup sliced or diced (by DEBBY777)
1.3 stalk, large (11"-12" long) Celery, raw
.75 cup, pieces or slices Mushrooms, fresh
1 clove Garlic
.5 cup, chopped Sweet peppers (bell)
.5 cup, chopped Onions, raw
12 plum tomato Red Ripe Tomatoes
2 tsp Ranch Dip Mix Hidden Valley Ranch
10 cup (8 fl oz) Water, tap

Here is how you make Beef and vegetable soup Jan 2019:

The beef was already cooked, the veggies frozen, the bouillon in packets. I threw it all into my slow cooker set it on high and ate some 4 hours later.Serving Size: 8 - 2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user DORALYSE.

The nutritional information for Beef and vegetable soup Jan 2019 is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 98.0

• Total Fat: 2.2 g
• Cholesterol: 11.3 mg
• Sodium: 682.1 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 2.6 g
• Protein: 8.3 g