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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 254.1
  • Total Fat: 4.0 g
  • Cholesterol: 17.5 mg
  • Sodium: 1,221.7 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 8.6 g
  • Protein: 18.7 g

View full nutritional breakdown of Spicey Steak & Vegetable Soup calories by ingredient
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Spicey Steak & Vegetable Soup

Submitted by: NIKKI165

Introduction

This a delicious soup made from diced london broil and veggies. It is perfect for those cool fall days or for anytime. This a delicious soup made from diced london broil and veggies. It is perfect for those cool fall days or for anytime.
Number of Servings: 8

Ingredients

    Green Peppers (bell peppers), 1 cup, chopped
    Yellow Peppers (bell peppers), 1 pepper, chopped
    Kidney canned, 2 cups, drained
    Chickpeas (garbanzo beans), 2 cups, drained
    Pinto bean canned, 2 cups, drained
    Beef broth, 2 cans (14 oz)
    London Broil, 10 oz , cooked and diced and trimmed of fat
    Onions, raw, 1 cup, chopped
    Cumin seed, 3 tbsp crushed
    Hot Pepper Sauce, 3 tsp or more
    Cilantro, raw, 3 tbsp, chopped
    Canned Tomatoes, 4 cups, diced
    Pepper, black, .5 tbsp
    celery salt, .5 tsp
    Garlic, 3 cloves, minced
    salt to taste


Directions

Coat a skillet with PAM. Heat and saute the peppers, onions and garlic until soft. Remove from pan. Add the diced London Broil and cook until meat is browned.
Next, place all ingredients in a soup pot. Bring to a boil. Reduce heat and cook on low for 30 to 45 minutes.
Serve with a green salad.

Number of Servings: 8

Recipe submitted by SparkPeople user NIKKI165.






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