Vegetable Beef Mushroom Soup
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 pound chuck eye steak, lean; fat trimmed2 tsp bacon fat1 onion.5 cup chopped celery2 tsp roasted garlic1 quart 98% fat free beef broth4 ounces red wine1 pound baby carrots2 pounds baby potatoes1 package sliced portabello mushrooms1 can creamed corn (to thicken)
Brown beef, onion, celery and garlic in bacon grease in nonstick pan. Add wine and beef broth and simmer 3 hours until tender.
Add carrots and potatoes and simmer another 30 to 40 minutes.
Add mushrooms and creamed corn and cook about 15 minutes until mushrooms are tender. Makes 10 1 cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user BOOKWORM_SPURS.
Add carrots and potatoes and simmer another 30 to 40 minutes.
Add mushrooms and creamed corn and cook about 15 minutes until mushrooms are tender. Makes 10 1 cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user BOOKWORM_SPURS.
Nutritional Info Amount Per Serving
- Calories: 48.1
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 11.1 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.8 g
- Protein: 4.6 g
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