homemade beef vegetable soup from scratch

Low Calorie Vegetable Beef Soup

Word Count: 246
Average Read Time: 1 minute 22 seconds


Winter time is the time for soup. The problem is, many soups have way too many Calories. This delicious beef and vegetable soup is one of the exceptions.

Ingredients

  • 2 lbs 90% lean ground beef, cooked and drained

  • 32 oz Beef Broth

  • 28 oz bag Picsweet Frozen Mixed Vegetables

  • 1 can Condensed Tomato Soup

  • 1 can Petite Diced Tomatoes (not drained)

  • 1-2 tbsp Minced Garlic

  • Salt & Pepper to taste

 
 

Directions:

  • Cook your ground beef and minced garlic in a skillet without adding any oil or cooking spray.

  • Drain ground beef and add into your crock-pot.

  • Pour in the beef broth, condensed soup, tomatoes, and frozen mixed vegetables.

  • Add salt and pepper to taste and stir well.

  • Cook on low for 4-5 hours or high for 2-3 (or until veggies are soft)


How to add this recipe to MyFitnessPal

 
 

Additional Notes

If you prefer your soup more “soupy“ you can add more beef broth.

Nutrition

Like the taco pasta from the previous recipe post, this meal has great macros and even leaves room for some cornbread to go with it!

Serving Size: 400 grams

  • Calories: 296

  • Fat: 9.1 grams

  • Carbs: 21.3 grams

  • Protein: 31.2 grams

  • Fiber: 3.6 grams

  • Sodium: 811 mg

(If you used different branded ingredients, your nutrition information may be slightly different. Also, remember to add the Calories from your additional toppings if you added any.)

I hope you enjoy! Let us know if you try this recipe!

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