Shepherd's pie soup
- Number of Servings: 10
Ingredients
1 pound ground beef1 large onion, chopped2 medium carrots, coined2 stalks celery, minced3 large potatoes, peeled and diced2 cups frozen corn2 cups low sodium chicken broth4 cups 1% milk1/4 cup flourSalt and pepper to tastegrated cheddar cheese, for garnish
Brown ground beef in a skillet. Break into small pieces. When nearly done, add onions, celery and carrots. Stir and continue browning beef.
When beef is done, remove excess fat. Add potatoes and chicken broth. Cover and simmer until carrots and potatoes are tender.
Add corn.
Blend flour into some of the milk; add to beef mixture. Add the rest of the milk. Simmer, stirring occasionally, until thickened. Season to taste with salt and pepper.
Garnish, if desired, with some cheddar cheese on top.
Number of Servings: 10
Recipe submitted by SparkPeople user MARYMAC1123.
When beef is done, remove excess fat. Add potatoes and chicken broth. Cover and simmer until carrots and potatoes are tender.
Add corn.
Blend flour into some of the milk; add to beef mixture. Add the rest of the milk. Simmer, stirring occasionally, until thickened. Season to taste with salt and pepper.
Garnish, if desired, with some cheddar cheese on top.
Number of Servings: 10
Recipe submitted by SparkPeople user MARYMAC1123.
Nutritional Info Amount Per Serving
- Calories: 322.1
- Total Fat: 11.9 g
- Cholesterol: 42.5 mg
- Sodium: 466.3 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 4.4 g
- Protein: 16.9 g
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