hearty mushroom and beef vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Olive Oil1 cup Onions cut into large chunks or chopped2 cloves, Garlic1 cup Mushrooms, fresh, pieces or slices 1 lb. Beef, cubed or ground (left-overs work too)1/4 teaspoon black pepper1/4 cup Flour, white5 cups water or broth27 oz. Canned Tomatoes2 tsp worchestershire sauce, french's, 1 tbsp. soy sauce, lite, la choy 2 stalk, large Celery, thin slliced2 cup Green Beans 1/2 head, large Cabbage, large chunks or shredded
Saute onion and garlic in oilve oil, add cubed or ground beef to brown, continue to stir as you sprinkle on the 1/4 cup flour . Slowly add water stirring to make light gravy. Stir in 1/4 teaspoon black pepper , worchestershire sauce and soy sauce. After all water is added add all contents of canned tomato, break up tomatoes if whole, add fresh or frozen cut green beans, thin sliced celery and cubed or shredded cabbage. Allow to come to a boil and immediately reduce heat to simmer 20 minutes or until cabbage is limp.
Serve with fresh wheat bread or rolls. Cottage cheese and cucumber spears. Applesauce or fruit crisp.
Number of Servings: 6
Recipe submitted by SparkPeople user 2BEANSNAPEA.
Serve with fresh wheat bread or rolls. Cottage cheese and cucumber spears. Applesauce or fruit crisp.
Number of Servings: 6
Recipe submitted by SparkPeople user 2BEANSNAPEA.
Nutritional Info Amount Per Serving
- Calories: 206.3
- Total Fat: 5.6 g
- Cholesterol: 45.4 mg
- Sodium: 332.0 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.7 g
- Protein: 20.6 g
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