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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 69.2
  • Total Fat: 1.8 g
  • Cholesterol: 5.8 mg
  • Sodium: 897.5 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.1 g

View full nutritional breakdown of Pastrami pepper soup - lo cal calories by ingredient
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Pastrami pepper soup - lo cal

Submitted by: PBIGELOW6

Introduction

A thick, hearty, healthy soup with pastrami, broccoli, celery, onion, herbs and pepper. Can add more pepper to taste.
Makes 10 servings of 69 cals each.
A thick, hearty, healthy soup with pastrami, broccoli, celery, onion, herbs and pepper. Can add more pepper to taste.
Makes 10 servings of 69 cals each.

Number of Servings: 10

Ingredients

    8 c. water, divided
    3 T. beef soup base
    10 oz. broccoli florets
    2 large stalks celery, diced
    10T. onion, minced, dried
    4 T. oregano
    3 T. basil
    3 T, ground black pepper
    1/2 c. flour
    3 oz. pastrami, diced

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Directions

Makes 10 1 c. servings.

1. Boil 6 c. water and soup base in a large pot.
2. Add broccoli florets, diced celery, dried onion, oregano, basil and ground pepper. Simmer until veggies are soft.
3. If you want a semi-pureed texture, use a hand blender at this point.
4. IF you want a thick soup:
In a separate bowl, add 2 c. water and then 1/2 c. flour slowly, whisking briskly until well blended with no lumps.
Slowly add flour mixture, whisking until well blended with no lumps. Omit this step, if you wish.
5. Add diced pastrami.
6. Increase to medium heat, stirring often to prevent sticking.
7. Serve hot.

Leftovers freeze well.

Variations:
1. Omit flour (thickening agent).
2. Omit herbs. Adjust seasoning with pepper only.
3. Omit pastrami. Can add ham, turkey or chicken.





Number of Servings: 10

Recipe submitted by SparkPeople user PBIGELOW6.






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