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Hearty Hamburger Soup - 4 Points

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Old 09-01-1999, 10:44 PM   #1
Cowboy Up Chick
 
Join Date: Aug 1999
Location: Tucson, Arizona
Posts: 3,796

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* Exported from MasterCook *

Hearty Hamburger Soup - 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces ground 90% lean ground beef
1/2 cup chopped onion
1 cup Healthy Request Tomato Juice or any
reduced-sodium tomato juice
3/4 cup thinly sliced carrots
3/4 cup chopped celery
1 cup (5 oz.) diced raw potatoes
1 teaspoon JO's Loose Meat seasoning -- * see note
2 cups skim milk -- divided, see recipe
3 tablespoons all-purpose flour

1. In a large saucepan sprayed with butter-flavored cooking spray, brown
meat and onion. Stir in tomato juice, carrots, celery, potatoes, and JO's
Loose Meat seasoning mix. Bring mixture to a boil. Lower heat, cover,
and simmer for 15 minutes or until vegetables are tender. In a covered jar,
combine 1 cup skim milk and flour. Shake well to blend. Pour milk
mixture into meat mixture. Add remaining 1 cup skim milk. Mix well to
combine Continue simmering for 5 minutes or until mixture is heated
through, stirring often. Serves 4 (1 1/4 cups each).

HINT: Substitute any reputable meat seasoning for JO's loose meat
seasoning.

Maggie's Note: I use Italian seasoning in place of Jo's Loose Meat
seasoning.

Serving size (1 1/4 cups)
According to the newsletter
Per serving: 197 Cal, 5g Fat, 16g Pro, 22 gm Carb, 185mg Sod, 178mg
Chol, 2g Fib
Healthy Exchanges: 1 1/2 Protein, 1 1/2 Vegetable, 1/2 Milk, 1/2 Bread
Diabetic Exchanges: 1 1/2 Meat, 1/2 Vegetable, 1/2 Milk
Weight Watcher Points: 4

Source:
"Healthy Exchanges Food Newsletter, Oct. 1998, page 1"
Yield:
"5 cups"

- - - - - - - - - - - - - - - - - - -

NOTES : Submitted by Maggie - Arkansas on 8/13/99 to the Healthy
Exchanges Website. MC formatted by Pamela S. on 8/13/99. Shared by
Pamela S. on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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