Kale and Veggie Soup Low Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 cups chicken broth (use low sodium if sodium is a concern)1 pound top sirloin steak, trimmed of all fat and gristle = 12 ounces when done, minced to small bite-sized chuncks1/4 cup onion - minced2 cups green beans (raw) 1 inch size1 cup mushroom pieces, cut small1/4 cup sweet bell pepper - yellow or red or both6 cups chopped kale - all ribs of the leaves removed!1 cup diced yellow squashSpices:1 teaspoon garlic powderCan also add oregano and rosemary if wanted (I like the way they taste)
In a large stew pot, add broth, meat and all veggies (except kale). Add spices if using any.
Turn on heat and bring soup to a boil. Add Kale a cup at a time, stirring until cooks down a little. Once all kale is added, cook until the squash is soft.
Serve with salad and fruit for dessert.
Serving Size: 10 servings of 1-cup
Number of Servings: 10
Recipe submitted by SparkPeople user NRVLAURA.
Turn on heat and bring soup to a boil. Add Kale a cup at a time, stirring until cooks down a little. Once all kale is added, cook until the squash is soft.
Serve with salad and fruit for dessert.
Serving Size: 10 servings of 1-cup
Number of Servings: 10
Recipe submitted by SparkPeople user NRVLAURA.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 3.4 g
- Cholesterol: 33.3 mg
- Sodium: 618.4 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.5 g
- Protein: 13.2 g
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