Vegetable Beef Soup Delicious, colorful, and tasty! Level medium, 6 Servings Easy Print (pdf) Recipe Card (pdf) Email to a Friend Play Video Download Podcast  Ingredients: 3 cups cooked beef roast, cut bite size 1 cup beef broth from cooked roast or low-sodium canned broth 1 medium onion, diced 2 medium carrots, sliced 2 stalks of celery, sliced 4 potatoes, peeled and cubed 2 to 3 cups water 1/2 teaspoon pepper 1 can (15 ounces) diced tomatoes with liquid 1 can (15 ounces) green beans with liquid 1 can (15 ounces) whole kernel corn with liquid Directions: Remember to Wash Your Hands! 1. In a large pot, over medium-high heat, place beef, beef broth, onion, carrots, celery and potatoes. Add enough water to cover vegetables. Add pepper and other seasonings if desired. Bring to a boil. 2. When the soup mixture begins to boil turn heat to low. Cover pot and simmer about 1 hour or until vegetables are tender. 3. Add tomatoes, green beans and corn. Turn heat to medium-high and bring to a boil. When the soup mixture begins to boil, turn heat to low, cover pot and simmer about 15 minutes. Helpful Hints: Kids may need adult supervision preparing this recipe. For flavor variations try adding herbs. Favorites include marjoram, thyme, oregano, rosemary or a bay leaf. Just remember to remove the bay leaf before serving. Canned mixed vegetables or frozen vegetables can be added to soup to save time. Keep small amounts of leftover vegetables in a container with a lid in the freezer to use in soups. This is a great way to save on your grocery bill and add vitamins to the meal. Safety Tip: Refrigerate the soup within 2 hours of serving. Divide it into shallow containers so it will cool quickly in the fridg. If you are not going to eat the soup within two to three days, label and freeze it in small containers.

Kids' Tool Kit  cutting board sharp knife vegetable peeler large pot can opener measuring spoons and cups wooden spoon It's a good idea to gather all your tools and ingredients before you start a recipe! Chef's Choice These will taste great with this recipe Beef Vegetable Soup crackers sliced peaches low fat milk Nutrition Facts Serving Size 2 cup (568g) Servings per Container 6 Amount Per Serving Calories 370   Calories from Fat 130 % Daily Value* Total Fat 14 g 22 % -  Saturated Fat 5 g 27 % Cholesterol 60 mg 20 % Sodium 650 mg 27 % Total Carbohydrate 35 g 12 % -  Dietary Fiber 5 g 20 % -  Sugars 9 g   Protein 25 g   Vitamin A 120 % Vitamin C 40 % Calcium 8 % Iron 20 % *Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher of lower depending on your calorie needs: Calories -  2,000 2,500 Total Fat < 65g 80g Saturated Fat < 20g 25g Cholesterol < 300mg 300mg Sodium < 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 - Carbohydrate 4 - Protein 4

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