Directions:
- Place beef roast, water and bay leaves in a large kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
- Remove meat from broth; cool. Add onions, carrots and celery to broth; cook for 20 minutes or until vegetables are tender.
- Cut meat into bite-size pieces; add to broth. Add tomatoes, tomato sauce, parsley, seasonings, beans, peas and kidney beans. Cook until vegetables are done, about 10 minutes.
- Add macaroni and heat through. Remove bay leaves. Ladle into soup bowls; sprinkle with Parmesan cheese. Yield: 40 servings (10 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.85 Kcal (401 kJ) | ||
| Calories from fat | 49.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 8% | |
|---|---|---|---|
| Cholesterol | 30.38mg | 10% | |
| Sodium | 62.68mg | 3% | |
| Potassium | 199.24mg | 4% | |
| Total Carbs | 2.52g | 1% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 9.1g | 18% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 58.5 Kcal (245 kJ) | ||
| Calories from fat | 30.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 8% | |
|---|---|---|---|
| Cholesterol | 18.54mg | 10% | |
| Sodium | 38.26mg | 3% | |
| Potassium | 121.6mg | 4% | |
| Total Carbs | 1.54g | 1% | |
| Sugars | 0.51g | 3% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 5.56g | 18% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.7mg | 6% | |
| Calcium | 16.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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