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
Beef Veggie Soup March 2011
Submitted by: EJOY-EVELYNIntroduction
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.
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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