pour all ingredients except vegetables into a 3 gallon or larger stock pot
bring to a boil, lower heat to simmer
heat until vegetables are warm
if using raw vegetables, add carrots, potatoes, celery, and onions with the beef
hold back peas, corn, beans or frozen vegetables until near end
this is a good recipe to use up left over beef and vegetables; do not use ground beef
possible vegetables - carrots, peas, celery, potatoes, onions, corn...
make sure your stock pot can hold all the ingredients;
this recipe will just fit in a 3 gallon stock pot
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (263g)|
|Recipe Makes: 26 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 763.3mg||26 %|
|Potassium 300.5mg||8 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 13g|
|Protein 2.3g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 63
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