Curry Bean Soup with Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Curry powder 1 tsp Pepper, black 1 carrot (7-1/2") Carrots, raw 1 stalk, large (11"-12" long) Celery, raw 3 clove Garlic 0.33 cup, chopped Onions, raw 1 large Zucchini, baby 0.50 cup Mushrooms, canned 16 oz Beef, round steak 1 cup (8 fl oz) Water, tap 1.50 tbsp Extra Virgin Olive Oil 4 tbsp Holland House Red Cooking Wine 0.25 tbsp Dried Hot Red Pepper Flakes 1 serving V8 Vegetable Juice Cocktail (8 oz) 1.80 cup Pinto Bean, Great Value 1.80 cup Great Value- Great Northern Bean 1.80 cup Great Value Diced Tomatoes (in Tomato juice) .5 tsp Morton’s Lite Salt
cook beef and vegetables, except mushrooms and zucchini, in olive oil, stirring often until beef is cooked and vegetables are getting tender. Add the rest and mix well, heat until soft boil, reduce heat to simmer and cook 15 to 20 minutes until vegetables are soft.
Serving Size: makes 8 1-cup servings
Serving Size: makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 217.3
- Total Fat: 5.1 g
- Cholesterol: 32.3 mg
- Sodium: 728.4 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 7.7 g
- Protein: 20.4 g