Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 carrots, peeled and chopped1 onion, chopped4 stalks celery, chopped1 (14.5-ounce can) no salt added diced tomatoes4 cups low-sodium beef stock12 ounces cooked beef sirloin, cubed into 1/2 to 3/4 inch cubes (or 4 servings of Chef Meg's Beef Roast)1/2 teaspoon black pepper1 tablespoon Thai chili sauce (optional, or to taste)
Coat a large, heavy saucepan with nonstick cooking spray. Set over medium heat.
When the pan is hot, add the carrots and onions. Cook for about 2 minutes. Add the celery to the pan; continue another 3 minutes.
Add the tomatoes and the stock. Turn the heat to high, bring to a boil and then reduce heat to low.
Simmer the soup for 15 minutes. Add the beef, pepper, and Thai hot sauce, and cook for three minutes.
Remove from heat and serve immediately.
Makes 8 one cup servings.
When the pan is hot, add the carrots and onions. Cook for about 2 minutes. Add the celery to the pan; continue another 3 minutes.
Add the tomatoes and the stock. Turn the heat to high, bring to a boil and then reduce heat to low.
Simmer the soup for 15 minutes. Add the beef, pepper, and Thai hot sauce, and cook for three minutes.
Remove from heat and serve immediately.
Makes 8 one cup servings.
Nutritional Info Amount Per Serving
- Calories: 119.6
- Total Fat: 3.6 g
- Cholesterol: 37.8 mg
- Sodium: 379.0 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.9 g
- Protein: 15.9 g
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