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Sherry's Veggie Beef Soup

1 Hour 15 Minutes
1 Hr 15 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 lb stew meat, cut into cubes
1/4 cup flour
1 tsp each salt and pepper
1 Tbsp canola oil
3 cans (10-1/2 oz. each) fat-free beef broth
1 Tbsp Italian seasonings
5 oz (1/2 of a 10 oz. bag) frozen baby onions
1/4 lb fresh sliced mushrooms
1 bag (10 oz.) frozen carrot slices
1 bag (10 oz.) frozen zucchini
1 large potato, diced
1 small bag frozen peas
1/4 cup barley
1 can (8-1/2 oz.) diced tomatoes
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Let's Make It
1
In large Ziploc bag, place stew meat, flour, salt and pepper. Shake.
2
In large cooking pot, add oil. Shake off excess flour from meat, add to pan. Cook over medium heat until fully browned.
3
Add beef broth, seasonings, frozen onions, and all other veggies. Add barley and tomatoes. Bring to a boil, cover, simmer for 30 minutes. Check to see if barley is tender, if not, cook for another 20 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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