Low Calorie Beef Vegetable Soup - 1 c
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Celery, raw, 2 cup, choppedCarrots, raw, 2 cup, chopped Cabbage, fresh, 2.5 cup, choppedBeef Stew Meat, 14 to 16 oz (used 15 oz round steak for calculations)*beef boullion cube, 4Water, 6 cups*Italian Seasoning, 1 tspSalt, 1.5 tsp Pepper, black, 1 tsp
Cut up the vegetables to the size you like in soup. For more meat per bite I cut up the stew meat into 1' by 1/2' by the stew meat thickness. Brown the meat in a separate container. We brown it in the microwave in a litte water and a little oil on the sides of the container.
In a large pot combine the vegetables, meat, water (make sure the water just barely reachs the top of the vegetables, boullion cubes and seasonings. Bring to a boil then reduce to a low simmer and cover for 45 minutes.
Makes at least 10 - 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user FRESHSTART028.
In a large pot combine the vegetables, meat, water (make sure the water just barely reachs the top of the vegetables, boullion cubes and seasonings. Bring to a boil then reduce to a low simmer and cover for 45 minutes.
Makes at least 10 - 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user FRESHSTART028.
Nutritional Info Amount Per Serving
- Calories: 83.1
- Total Fat: 1.8 g
- Cholesterol: 24.2 mg
- Sodium: 416.4 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.7 g
- Protein: 10.5 g
Member Reviews