Vegetable-Beef Soup


Serves: 7

Ingredients

Directions:

1. Make Beef and Broth. If necessary add enough water to broth to measure 5 cups. Return strained beef and broth to 4-quart Dutch oven.

2. Cut kernels from corn cob. Stir corn and remaining ingredients into broth. Heat to boiling reduce heat. Cover and simmer about 30 minutes or until vegetables are tender.

NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 235 (Calories from Fat 90) Fat 10g (Saturated 4g) Cholesterol 50mg Sodium 410mg Carbohydrate 20g (Dietary Fiber 4g) Protein 20g % DAILY VALUE: Vitamin A 18% Vitamin C 14% Calcium 2% Iron 16% DIET EXCHANGES: 1 Starch 2 Lean Meat 1 Vegetable 1/2 Fat

Barley-Vegetable-Beef Soup: Omit potatoes. Stir 2/3 cup uncooked barley and 1/2 teaspoon salt into Beef and Broth in step 1. Heat to boiling reduce heat. Cover and simmer 30 minutes. Stir in remaining ingredients. Cover and simmer about 30 minutes or until barley and vegetables are tender.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This Vegetable-Beef Soup recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.


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