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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 66.4
  • Total Fat: 1.5 g
  • Cholesterol: 2.0 mg
  • Sodium: 310.6 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 18.6 g

View full nutritional breakdown of Spring vegetables Soup calories by ingredient
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Spring vegetables Soup

Submitted by: MYRNA929


Number of Servings: 14

Ingredients

    *Snow Peas, fresh, 1 cup (remove)
    Carrots, raw, 1 cup, strips or slices (remove)
    *asparagus cut & tips, 2.75 cup (remove)
    Cilantro, raw, 2 tbsp (remove)
    *Lemon Juice, 1 lemon yields (remove)
    *Beef - STEAK or Ground LEAN - 100 GRAMS are 3.5 ounces, 454 gram (remove)
    *Homemade Turkey Stock, 3.5 cup (remove)
    Water, tap, 8 cup (8 fl oz) (remove)
    Salt, 1 tsp (remove)

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Directions

Slice beef in very thin pieces and add soy sauce and half lemon and set aside. Cut your other vegetables (asparagus, carrots "I just bought julienned cut carrots"). In a stock pot add your stock, water cilantro salt, carrots and steaks and let that boil (15-20 minutes) add snow peas and asparagus and cook for 5 minutes. Enjoy! with rice or alone.

Serving Size: Makes 14 1 cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user MYRNA929.






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