Appetizers / Soups / Salads

Roasted Beef and Vegetable Soup is for Dinner.

Roasted Beef and Vegetable Soup takes several minutes to prepare.

Roasted Beef and Vegetable Soup takes several minutes to cook.

Roasted Beef and Vegetable Soup makes 4 servings.

The ingredients for Roasted Beef and Vegetable Soup are:

1 lb. sirloin beef, cubed into about 1 inch pieces
1 medium yellow onion, cut into wedges
1 small stalk celery, chopped
1 bag of small carrots or a couple of regular sized ones, chop
2 tsp. salt - kosher if you have it
1 tsp. black pepper
2-3 tbsp. olive oil
4 cups (32 oz.) Chicken Broth - this recipe used College Inn regular style chicken broth.

Here is how you make Roasted Beef and Vegetable Soup:

Preheat oven to 425F.Combine all ingredients except broth in a bowl and toss together so coated nicely with olive oil. Spread evenly on a deep baking sheet or roasting pan. Bake in oven for 30 minutes.Empty pan into soup pot and add broth. Simmer for 2-3 hours.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user MEREDITHFENWICK.

The nutritional information for Roasted Beef and Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 331.5

• Total Fat: 16.6 g
• Cholesterol: 100.9 mg
• Sodium: 2,135.6 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 1.9 g
• Protein: 37.2 g