Camp Soup recipe
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- 1 pound lean ground beef 1 medium head cabbage, chopped 1 (15 ounce) can carrots, drained 1 (15.25 ounce) can whole kernel corn 1 (15 ounce) can green beans 1 (15 ounce) can peas 1 (15 ounce) can sliced potatoes 1 (15 ounce) can mixed vegetables 1 (10 ounce) can asparagus 1 (46 fluid ounce) can tomato juice ½ teaspoon garlic powder 1 teaspoon onion powder salt and pepper to taste
Nutrition Info
- 115.5 caloriescarbohydrate: 14.3 gcholesterol: 14.2 mgfat: 4.3 gfiber: 3.6 gprotein: 6.3 gsaturatedFat: 1.7 gservingSize: -sodium: 433.6 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Camp Soup
Directions
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Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.