Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 onion chopped (med to large)3 minced cloves of garliccooking spray 1 lb lean round steak (cut into bite size pieces) Optional1 cup Tomato Sauce1 large can any style tomatoes1 cup fresh green beans, bite size3 baby Zuccini, thickly sliced3/4 Cup raw Barley1 16 oz can of Black beans, pinto beans and Garbanzo beans8 oz Fresh mushrooms (sliced)3 Cups Beef Broth (fat free)2 stalk sliced celery1 tbs Basil1 tbs OreganoWater to desired thickness2 cups chopped green Cabbage
Saute first 4 ingredients till meat is brown and onion is translucent.
Add all the rest of the ingredients except cabbage. Cook at low simmer about an hour then add the sliced cabbage. Please note the cabbage tends to calm the acid down from the tomatoes so the more you put in the less acidic. Let soup simmer another 30 minutes and serve.
VARIATION; Instead of the Italian seasoning I have added 1 TBS Cumin and 2 TBS Chili powder.
Number of Servings: 20
Recipe submitted by SparkPeople user KINISUE.
Add all the rest of the ingredients except cabbage. Cook at low simmer about an hour then add the sliced cabbage. Please note the cabbage tends to calm the acid down from the tomatoes so the more you put in the less acidic. Let soup simmer another 30 minutes and serve.
VARIATION; Instead of the Italian seasoning I have added 1 TBS Cumin and 2 TBS Chili powder.
Number of Servings: 20
Recipe submitted by SparkPeople user KINISUE.
Nutritional Info Amount Per Serving
- Calories: 156.9
- Total Fat: 1.7 g
- Cholesterol: 12.9 mg
- Sodium: 374.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 6.6 g
- Protein: 11.7 g
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