This recipe made 10 quart jars, and 2 bowls. I use the quart jars for freezing, but this can be canned under the right circumstances.
Vegetable Beef Soup
Ingredients
Instructions
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Bake roast at 350 for 4 hours
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Clean & chop fresh vegetables and roast in a size that you would like to eat in soup
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Add all ingredients to a large pot
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Stir well and cook until potatoes are tender
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This makes a lot of soup. Freeze some for another day. I freeze leftovers in quart and pint jars so the right amount is always ready when needed. Frozen correctly it will be better when you reheat it than the day you made it.
Nutrition Facts
Servings 22
- Amount Per Serving
- Calories 335kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 25g9%
- Dietary Fiber 6.5g26%
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
