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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 102.5
  • Total Fat: 4.0 g
  • Cholesterol: 13.2 mg
  • Sodium: 355.3 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 6.6 g

View full nutritional breakdown of Beef Veggie Soup March 2011 calories by ingredient
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Beef Veggie Soup March 2011

Submitted by: EJOY-EVELYN

Introduction

A light soup that serves as a great base to add additional pho spices: Sriracha sauce, hoisin sauce, bean sprouts and cilantro. (not included in nutritional data) A light soup that serves as a great base to add additional pho spices: Sriracha sauce, hoisin sauce, bean sprouts and cilantro. (not included in nutritional data)
Number of Servings: 12

Ingredients

    1 T olive oil
    1 # onion, diced
    1# celery, diced
    1# carrot, sliced
    4 bullion cubes
    8 C water
    1 t sriracha sauce
    1/4 t white pepper
    1 T hoisin sauce
    1/2 t fish sauce
    2 t black soy sauce (lower salt, Thai)
    4 oz pork tenderloin (slow cooked and sliced)
    4 oz beef chuck (slow cooked and sliced)

Directions

In heated oil, saute onion 5 minutes, add celery and saute 5 more minutes, then add remaining ingredients. Spice to taste. I like to add additional hot sauce at the table.

Makes about 12-16 cups. Each 1/2 cup serving is one veggie.

Number of Servings: 12

Recipe submitted by SparkPeople user EHAGFELD.






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