Beef / Pork

Summer Vegetable and Beef Soup is for Lunch.

Summer Vegetable and Beef Soup takes 10 minutes to prepare.

Summer Vegetable and Beef Soup takes 120 minutes to cook.

Summer Vegetable and Beef Soup makes 6 servings.

The ingredients for Summer Vegetable and Beef Soup are:

1 lb Beef chuck
2 large (7-1/4" to 8-1/2" long) Carrots, raw
2 cup, sliced Summer Squash
6 stalk, large (11"-12" long) Celery, raw
16 cup (8 fl oz) Water, tap
1 can (12 oz) yields Yellow Sweet Corn, Canned
salt and pepper to taste

Here is how you make Summer Vegetable and Beef Soup:

Dice all vegetables.Place meat and vegetables in stock pot and simmer for 2 hours.Remove meat and allow to cool.Shred meat by hand and return to pot.Season to taste and reheat before serving.Serving Size: Makes 6 servings, each 1-1/2 cupsNumber of Servings: 6Recipe submitted by SparkPeople user KATERUSSELL010.

The nutritional information for Summer Vegetable and Beef Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 159.7

• Total Fat: 5.3 g
• Cholesterol: 49.1 mg
• Sodium: 219.1 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 2.9 g
• Protein: 16.6 g