Vegetable Beef Rice Soup Recipe
Servings: 12
Ingredients
- 3 lbs. beef chuck roast
- 1/2 c. regular rice
- 2 med. onions, minced
- 2 c. celery, minced
- 4 to 6 minced carrots
- 4 bay leaves
- 2 c. tomatoes or possibly tomato juice
- 4 med. potatoes, diced
- 2 quarts. water
- Salt and pepper
Directions
- Trim meat and cut into pcs. Add in onions, celery, and bay leaves, cook on medium heat for 1 hour. Add in rice, carrots, potatoes and tomatoes. Cook 1 hour more. Extra water can be added as needed.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 12 servings | |
| Calories 317 | |
| Calories from Fat 108 | 34% |
| Total Fat 12.04g | 15% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 117mg | 5% |
| Potassium 822mg | 23% |
| Total Carbs 20.5g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.06g | 2% |
| Protein 30.3g | 48% |
