Appetizers / Soups / Salads

Vegetable Beef Soup (Low Carb) is for Soup.

Vegetable Beef Soup (Low Carb) takes several minutes to prepare.

Vegetable Beef Soup (Low Carb) takes several minutes to cook.

Vegetable Beef Soup (Low Carb) makes 10 servings.

The ingredients for Vegetable Beef Soup (Low Carb) are:

10 cups/80oz beef broth, low-sodium
1lb beef stew meat, lean
1 cup carrots, sliced
1 cup celery, sliced
1 cup onion, diced
1 cup green beans, frozen
1 cup peas, frozen
1 cup lima beans, frozen

Here is how you make Vegetable Beef Soup (Low Carb):

After slicing/cutting up fresh veggies put in large crock pot. Add onion and layer stew meat on top of onion. Pour beef broth just over the top of the veggies and let cook for 7 hours on low.Add all frozen veggies and the remaining beef broth, and turn on high for another hour. Note: only put fresh veggies and meat in crock pot first. Add any frozen veggies only an hour before serving...or they get mushy *You can cook for 4 hours on high, or an hour or so on the stove-top, but the meat doesn't come out as tender.Serving Size: makes appx 10 servings at 2 cups eachNumber of Servings: 10Recipe submitted by SparkPeople user KARIANN1211.

The nutritional information for Vegetable Beef Soup (Low Carb) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 130.8

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 502.5 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 2.7 g
• Protein: 14.3 g

The dietary needs meet for Vegetable Beef Soup (Low Carb) is Low Carb