Lunch

Beef and Vegetable Soup is for Lunch.

Beef and Vegetable Soup takes 30 minutes to prepare.

Beef and Vegetable Soup takes 60 minutes to cook.

Beef and Vegetable Soup makes 8 servings.

The ingredients for Beef and Vegetable Soup are:

1 pound chuck roast with fat removed
3/4 cup cooked carrots
1/2 cup frozen green peas
1/2 cup frozen kernel corn
2/3 cup frozen green beans
1 cup dry Quinoa Pasta
8 cups tap water
1/2 Tbsp. dried basil
1 Tbsp. Bay Leaf, torn
1 Tbsp. crushed Thyme
1 Tbsp. Arrowroot Flour

Here is how you make Beef and Vegetable Soup:

Combine all ingredients in a slow cooker and simmer gently until pasta is cooked. Ready to serve in no time! Pairs well with homemade dinner rolls.Serving Size: Makes 8 generous servings.Number of Servings: 8Recipe submitted by SparkPeople user PRICHETTO.

The nutritional information for Beef and Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 177.4

• Total Fat: 9.0 g
• Cholesterol: 35.0 mg
• Sodium: 313.0 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 2.2 g
• Protein: 10.1 g