Vegetable Soup in Beef Broth
- Number of Servings: 3
Ingredients
1 Tbsp olive oil1 small onion, chopped2 stalks celery2 cloves garlic2 cups carrots, chopped3.5 cups chopped broccoliSalt and pepper (to taste)1 tsp ground ginger1/2 tsp ground turmeric2 tsp ground cumin1/8 tsp ground cinnamon5 cups water2 tsp Better than Bouillon beef base2 cups fresh spinach, torn
1. Heat olive oil In 4-qt pot at medium heat. Add onion, celery, and garlic. Sauté until onion is soft, about 5 minutes.
2. Add carrots and broccoli. Stir and add salt and pepper to taste. Sauté for 5 more minutes.
3. Add ginger, turmeric, cumin, and cinnamon. Sauté 1-2 minutes more.
4. Add water and Better than Bouillon. Bring to a boil and then simmer on medium-low for 10-20 minutes (until vegetables are tender-crisp or tender, whichever you prefer).
5. Add spinach and cook until wilted (1-2 minutes, generally)
Serving Size: Makes about 3 3-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user RECREATING_ME.
2. Add carrots and broccoli. Stir and add salt and pepper to taste. Sauté for 5 more minutes.
3. Add ginger, turmeric, cumin, and cinnamon. Sauté 1-2 minutes more.
4. Add water and Better than Bouillon. Bring to a boil and then simmer on medium-low for 10-20 minutes (until vegetables are tender-crisp or tender, whichever you prefer).
5. Add spinach and cook until wilted (1-2 minutes, generally)
Serving Size: Makes about 3 3-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user RECREATING_ME.
Nutritional Info Amount Per Serving
- Calories: 141.3
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 633.2 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 7.2 g
- Protein: 6.0 g
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