Spicey Steak & Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Green Peppers (bell peppers), 1 cup, chopped Yellow Peppers (bell peppers), 1 pepper, choppedKidney canned, 2 cups, drainedChickpeas (garbanzo beans), 2 cups, drainedPinto bean canned, 2 cups, drainedBeef broth, 2 cans (14 oz)London Broil, 10 oz , cooked and diced and trimmed of fatOnions, raw, 1 cup, choppedCumin seed, 3 tbsp crushedHot Pepper Sauce, 3 tsp or moreCilantro, raw, 3 tbsp, choppedCanned Tomatoes, 4 cups, dicedPepper, black, .5 tbspcelery salt, .5 tspGarlic, 3 cloves, mincedsalt to taste
Coat a skillet with PAM. Heat and saute the peppers, onions and garlic until soft. Remove from pan. Add the diced London Broil and cook until meat is browned.
Next, place all ingredients in a soup pot. Bring to a boil. Reduce heat and cook on low for 30 to 45 minutes.
Serve with a green salad.
Number of Servings: 8
Recipe submitted by SparkPeople user NIKKI165.
Next, place all ingredients in a soup pot. Bring to a boil. Reduce heat and cook on low for 30 to 45 minutes.
Serve with a green salad.
Number of Servings: 8
Recipe submitted by SparkPeople user NIKKI165.
Nutritional Info Amount Per Serving
- Calories: 254.1
- Total Fat: 4.0 g
- Cholesterol: 17.5 mg
- Sodium: 1,221.7 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 8.6 g
- Protein: 18.7 g
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