Dilled Vegetable-Beef Soup

210 mins (prep 30, cooking 180)
18 ingredients
6 servings
A real comfort food. I can't always find beef knuckle and sometimes have to use a small chuck. I've also thrown in a bag of pre-washed baby spinach and have used canned green beans with good results.

Categories:  north-american , low-sat.-fat , <-4-hours , soups-&-stews , low-carb , low-in... , time-to-make , very-low-carbs , low-cholesterol , low-calorie , american , healthy , vegetable , healthy-2 ,
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Serving Size (86.35 g)
Servings 6
Amount per Serving
Calories 55.73 Calories from Fat 37.53
% Daily Value *
Total Fat 4.17g 38.52%
Saturated Fat 0.86g 25.75%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1006.66mg 251.66%
Total Carbohydrate 4.05g 8.09%
Dietary Fiber 1.27 g 30.5%
Sugars 1.47 g %
Protein 1.74g 20.91%
Vitamin A 318.69IU% Vitamin C 1.28mg%
Calcium 21.75mg% Iron 0.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beef knuckle, large, large carrots, stalks celery, fresh parsley, dill weed, white pepper, fresh spinach leaves


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