Beef Vegetable Soup
2 teaspoons reduced-calorie tub margarine
1 cup diced onions
1 cup diced celery
1 cup diced carrot
10 ounces lean boneless beef loin, cut into 1/2" cubes
1 cup low-sodium beef broth
1 cup coarsely chopped green beans
1/4 cup chopped scallions
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
In large saucepan, melt the margarine; add onions, celery and carrot. Cook over medium-high heat, stirring frequently for about 5 minutes, until the vegetables are softened.
Then add the beef, broth, green beans, scallions, parsley, pepper and 2 cups water to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 20 minutes, until beef is cooked through and vegetables are tender.
Makes 4 servings
Per serving 194 Calories; 5 g Fat; 4 g Dietary Fiber
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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