Appetizers / Soups / Salads

Beef and vegetable soup (with drippings from blade roast) is for Soup.

Beef and vegetable soup (with drippings from blade roast) takes 20 minutes to prepare.

Beef and vegetable soup (with drippings from blade roast) takes 360 minutes to cook.

Beef and vegetable soup (with drippings from blade roast) makes 8 servings.

The ingredients for Beef and vegetable soup (with drippings from blade roast) are:

2.0 tbsp Garlic powder
1.0 tbsp Oregano, ground
1.0 tsp Rosemary, dried
1.0 tsp Thyme, ground
1.0 tbsp Basil
3.0 cup, chopped Cabbage, fresh
4.0 stalk, large (11"-12" long) Celery, raw
3.0 cup Tomatoes, red, ripe, canned, whole, no salt added
25.0 oz Beef chuck
5.0 tsp Lea & Perrins, Worcestershire Sauce
8.0 oz Carrots - Bolthouse Farms - Baby Cut Carrots - Raw
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
30.0 oz Campbells beef broth-no salt added

Here is how you make Beef and vegetable soup (with drippings from blade roast):

Cook on high in slow cooker for 6hrs. Serving Size: Makes large Crockpot of soup (16-1 cup servings approx?)Number of Servings: 8.0Recipe submitted by SparkPeople user TASHAHARPS.

The nutritional information for Beef and vegetable soup (with drippings from blade roast) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 189.5

• Total Fat: 5.9 g
• Cholesterol: 57.6 mg
• Sodium: 202.3 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 3.7 g
• Protein: 20.4 g

The dietary needs meet for Beef and vegetable soup (with drippings from blade roast) is Low Carb