Know what’s on your plate
Beef broth or bouillon soup
Calories & nutrition facts
canned, ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 7 kcal —
- Protein 1.1 g 2%
- Carbohydrate 0 g 0%
- Fat 0.2 g 0%
- Saturated fat 0.1 g 1%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 372 mg 16%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0.02 mg 2%
- Niacin (B3) 0.78 mg 5%
- Pantothenic acid (B5) 0.02 mg 0%
- Vitamin B6 0.01 mg 1%
- Folate (B9) 2 µg 1%
- Vitamin B12 0.07 µg 3%
- Choline 2.9 mg 1%
Minerals
- Calcium 6 mg 0%
- Iron 0.17 mg 1%
- Magnesium 2 mg 0%
- Phosphorus 13 mg 1%
- Potassium 54 mg 1%
- Zinc 0 mg 0%
- Copper 0 mg 0%
- Manganese 0.01 mg 0%
- Selenium 0.7 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 7 | 1.1 g | 0 g | 0.2 g |
| 1 × cup | 240 g | 17 | 2.7 g | 0.1 g | 0.5 g |
| 1 × can 14.5 oz | 435 g | 30 | 5 g | 0.2 g | 1 g |
| 1 × container 32 oz | 960 g | 67 | 11 g | 0.4 g | 2.1 g |
| 2 × cup | 480 g | 34 | 5.5 g | 0.2 g | 1.1 g |
| ½ × cup | 120 g | 8 | 1.4 g | 0 g | 0.3 g |
| 3 × cup | 720 g | 50 | 8.2 g | 0.3 g | 1.6 g |
| 4 × cup | 960 g | 67 | 11 g | 0.4 g | 2.1 g |
Similar foods
- Beef broth soupcubed, dry170 kcal / 100 g
- Beef broth bouillon and consomme soupcanned, condensed11 kcal / 100 g
- Vegetable soup with beef brothcanned, condensed66 kcal / 100 g
- Chunky beef soupcanned, ready-to-serve66 kcal / 100 g
- Chicken broth soupready-to-serve6 kcal / 100 g
- Vegetable beef soupmicrowavable, ready-to-serve, single brand44 kcal / 100 g
- Mushroom soup with beef stockcanned, prepared with equal volume water35 kcal / 100 g
- Meat bouillonprepared5 kcal / 100 g
- Chicken broth or bouillondry267 kcal / 100 g
- Meat and vegetable broth or stockdefatted, dehydrated197 kcal / 100 g
Questions about Beef broth or bouillon soup
How much beef broth or bouillon soup should you use for one serving?
A typical bowl is about 240 g. For a more substantial soup, simmer it with noodles, rice, beans or vegetables rather than simply serving a larger bowl of broth.
How do you make beef broth or bouillon soup taste richer?
Soften chopped onion, carrot and celery in a little oil, then add the broth and simmer for 20–30 minutes. A splash of Worcestershire sauce or a little browned tomato paste adds savoury depth.
Can you cook pasta or rice directly in beef broth?
Yes. Simmer small pasta until tender, usually 8–12 minutes, or rice until cooked, following the timing for the type you use. They absorb liquid, so add extra broth if you want the soup to stay brothy.
How should you store opened beef broth or bouillon soup?
Cool it promptly, transfer it to a covered container and refrigerate within 2 hours. Use it within 3–4 days, or freeze it in meal-sized portions for up to 2–3 months for best quality.
Can you freeze beef broth or bouillon soup?
Yes. Leave room for expansion in a freezer-safe container, or freeze small portions in an ice-cube tray for sauces. Thaw in the fridge or reheat gently in a saucepan until steaming hot throughout.
What can you use instead of beef broth or bouillon soup?
Use beef stock for a similar savoury base, or vegetable stock for a meat-free alternative. If using a concentrated bouillon cube or paste, dissolve it in water according to its directions before adding it to the recipe.
What is the difference between beef broth and beef stock?
Beef broth is usually seasoned and ready to sip or use in soup; stock is generally made by simmering bones and is often less seasoned, so it works well as a cooking base. In everyday cooking, the terms can overlap.
How can you make beef broth or bouillon soup less salty?
Dilute it with unsalted water or unsalted stock, then add flavour with herbs, garlic, pepper or a squeeze of lemon. If it is going into a dish, hold back on added salt until the end.
Source: USDA FoodData Central 171538 · per 100 g · carbohydrate per EU label, fibre excluded
