Search
by Ingredient

Quick Vegetable Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by ricky

A savory vegetable soup that is made with spaghetti and served with parmesan cheese.

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 453.6
POUND G BEEF
ground
16 462.4
OUNCES ML/G VEGETABLES
frozen, mixed
4 946
4 946
CUPS ML WATER
2 3E+1
TABLESPOONS ML BEEF STOCK
beef flavor, instant
1 5
TEASPOON ML BASIL
leaves *
1 5
TEASPOON ML MARJORAM
leaves *
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML ONION SALT
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML GARLIC POWDER
½ 226.8
POUND G SPAGHETTI
broken into thirds, uncooked
1 1
X X PARMESAN CHEESE
grated, optional *

Directions

In dutch oven, brown ground beef; drain. Stir in next ten ingredients. Bring to a boil. Reduce heat; simmer 30 minutes.

Prepare spaghetti according to package directions; drain. Add to soup mixture; heat through. Serve with parmesan cheese.

Refrigerate or freeze leftovers.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 698g (24.6 oz)
Amount per Serving
Calories 605 33% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 1977mg 82%
Total Carbohydrate 20g 20%
Dietary Fiber 6g 23%
Sugars g
Protein 82g
Vitamin A 113% Vitamin C 114%
Calcium 7% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe