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Source: Campbell's Recipes
Tagged With: 6 servings (about 1 1/2 cups each)
Savory Vegetable Beef Soup
Yum... you can ladle up this flavorful, homemade beef and vegetable soup in just 30 minutes.
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Serves: 6 servings (about 1 1/2 cups each)
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 3/4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
2 medium potato, cut into cubes (about 2 cups)
1 cup cubed cooked beef
3 cups V8® 100% Vegetable Juice
1 cup cut up canned whole peeled tomato
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper




Heat the broth and potatoes in a 4-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the potatoes are tender.
Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Dietary Exchange: 1 Starch, 3 Vegetable, 1 Lean Meat
Serving Suggestion: Serve with a tossed salad with ranch salad dressing. For dessert serve dark chocolate cookies with vanilla creme filling.


Notes:
Nutritional Values per Serving using Swanson Beef Broth: Calories 188, Total Fat 2g, Saturated Fat 1g, Cholesterol 21mg, Sodium 609mg, Total Carbohydrate 30g, Dietary Fiber 6g, Protein 13g, Vitamin A 100%DV, Vitamin C 93%DV, Calcium 6%DV, Iron 15%DV

Nutritional Values per Serving using Swanson 50% Less Sodium Broth: Calories 188, Total Fat 2g, Saturated Fat 1g, Cholesterol 21mg, Sodium 477mg, Total Carbohydrate 30g, Dietary Fiber 6g, Protein 13g, Vitamin A 100%DV, Vitamin C 93%DV, Calcium 6%DV, Iron 15%DV

Nutritional Values per Serving using Swanson Certified Organic Chicken Broth: Calories 188, Total Fat 2g, Saturated Fat 1g, Cholesterol 21mg, Sodium 509mg, Total Carbohydrate 30g, Dietary Fiber 6g, Protein 13g, Vitamin A 100%DV, Vitamin C 93%DV, Calcium 6%DV, Iron 15%DV


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