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Autumn Vegetable Beef Soup
Nothing beats this Vegetable Beef Soup recipe made with hamburger meat and plenty of autumn vegetables including carrots, celery, tomatoes, red bell pepper, and black beans. Slowly simmered in a tomato chicken based broth.
4
519
29
50 min
TOTAL TIME
820
CALORIES
$2.10
PER SERVING
Ingredients
16 INGREDIENTS
8 SERVINGS
1/2 tsp pepper
1/2 tsp cumin
30 oz black beans
crumbled corn chips
1 tbsp chili powder
4 cloves garlic
1 medium red bell pepper
1 tsp salt
3 stalks celery
1 medium onion
1 lb ground beef
6 cups chicken broth
4 whole carrots
5 1/2 fl oz tomato juice
1 1/2 tsp extra virgin olive oil
1 can canned petite diced tomatoes
Directions
8 STEPS
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
View Directions on Recipes Worth Repeating
Health Info
Macros
107g
CARBS
25g
FAT
45g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
What is beef soup?
What ingredients do I need to make beef soup?
How do I select the best beef for soup?
What is the best way to prepare the beef for soup?
What cooking techniques and equipment should I use for beef soup?
What are some ingredient substitutions I can make for beef soup?
How can I adjust the consistency or texture of the soup?
What are some common mistakes to avoid when making beef soup?
How should I store leftovers and prep for future meals?
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