Creamed Basil Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Beef neck bones washed and fat removed, leave bone1 Large Leek stalk10 baby carrots1 cup diced butternut squash1 cup diced winter squash4 medium potatoes, peeled and diced4 ears of corn cut in half2 cups of fresh basil1 cup non fat cottage cheeseDried herbsGarlicSaltPepper
Trim the neck bones of fat as best as possible. Leave the bones in. Place the beef in a pressure cooker for about 25 mins.
Chop all the other veggies and boil for about 20 mins.
Wash the basil and place in a blender with Non fat cottage cheese. Add some of the broth from the veggies and liquify.
Combine the beef and broth from the pressure cooker with the vegetables and broth.
Add the basil and cheese sauce and simmer for 5 minutes. Serve hot with 1 tsp of parmesean cheese.
Serving Size: About 8 large soup bowls
Number of Servings: 8
Recipe submitted by SparkPeople user PATTY_IN_MIAMI.
Chop all the other veggies and boil for about 20 mins.
Wash the basil and place in a blender with Non fat cottage cheese. Add some of the broth from the veggies and liquify.
Combine the beef and broth from the pressure cooker with the vegetables and broth.
Add the basil and cheese sauce and simmer for 5 minutes. Serve hot with 1 tsp of parmesean cheese.
Serving Size: About 8 large soup bowls
Number of Servings: 8
Recipe submitted by SparkPeople user PATTY_IN_MIAMI.
Nutritional Info Amount Per Serving
- Calories: 361.3
- Total Fat: 8.4 g
- Cholesterol: 4.5 mg
- Sodium: 179.3 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 10.2 g
- Protein: 22.2 g
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