Campbell’s Vegetable Beef Soup
User Reviews
5.0
12 reviews
Excellent
Campbell’s Vegetable Beef Soup
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You can make Campbell’s Vegetable Beef Soup at home with this copycat recipe.
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Ingredients
- 3 pounds beef stew meat
- 1/4 cup butter
- 3 quarts water
- 1 teaspoon pepper
- 1 tablespoon salt
- 1 1/2 cups chopped carrots
- 1 pound potatoes peeled and cubed
- 1 cup chopped celery
- 1/4 cup dried onions
- 1/2 cup barley
- 6 cubes beef boullion
Instructions
- Brown the meat in butter in a skillet over medium-high heat.
- On the Stovetop: Place the browned meat in a large pot or Dutch Oven. Add the remaining ingredients. Cook over low heat for 2 to 3 hours.
- In a Crockpot Slow Cooker: Cook on low for 4 to 6 hours.
- In an Instant Pot Pressure Cooker: Cook on high for 20 minutes. Perform a manual release.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
19g
(6%)
Protein
49g
(98%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Cholesterol
148mg
(49%)
Sodium
1230mg
(51%)
Potassium
801mg
(23%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
4245IU
(85%)
Vitamin C
9.6mg
(11%)
Calcium
61mg
(6%)
Iron
6.5mg
(36%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 49g | 98% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 148mg | 49% |
| Sodium | 1230mg | 51% |
| Potassium | 801mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4245IU | 85% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 61mg | 6% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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