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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 199.9
  • Total Fat: 4.7 g
  • Cholesterol: 50.4 mg
  • Sodium: 510.1 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 22.5 g

View full nutritional breakdown of MAKEOVER: Chef Meg's Vegetable Beef Soup (by LISAREADS) calories by ingredient
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MAKEOVER: Chef Meg's Vegetable Beef Soup (by LISAREADS)

Submitted by: LISAREADS

View the original recipe for Vegetable Beef Soup

Introduction

Quick, hearty, healthy soup = A MEAL! Quick, hearty, healthy soup = A MEAL!
Number of Servings: 8

Ingredients

    16 oz beef sirloin, cubed into 1/2 to 3/4 inch cubes
    1/2 t black pepper
    9 baby carrots, peeled and cut into 3/4 inch cubes
    1 onion, cut into 3/4 inch cubes
    2 cloves frsh garlic, chopped or minced
    2 cups cut green beans, fresh
    4 stalks celery, sliced into 3/4 inch cubes
    14 oz diced tomatoes, canned with no salt added
    8 cups beef broth, Swanson low sodium
    1/2 cup barley, raw


Directions

Spray a large, heavy saucepan with nonstick cooking spray. Sear meat cubes until brown. Remove meat from the saucepan and set aside. Add carrots and onions to the saucepan; cook for 1-2 minutes. Add celery to the mixture; continue to cook for an additional 3 minutes. Add garlic during the last minute of cooking the celery. When sweating vegetables, the heat should be low to moderate; try to avoid letting the vegetables turn light brown. Add tomatoes to the pot. Slowly add the stock. Add barley, bring to a boil and then reduce to a simmer. Simmer for 15 minutes. Add cooked beef and green beans to mixture; continue to cook for about five minutes.
Makes 8 one and a half cup servings.






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