EC Country-Style Beef and Green Pepper Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 272.5
  • Total Fat: 16.3 g
  • Cholesterol: 39.1 mg
  • Sodium: 834.1 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 15.0 g

View full nutritional breakdown of EC Country-Style Beef and Green Pepper Soup calories by ingredient


Found in Clean Eating magazine 2/11 p39 Found in Clean Eating magazine 2/11 p39
Number of Servings: 6


    2.5 Tbsp olive oil, divided
    12oz extra lean ground beef
    2 med green bell peppers, diced
    1 C chopped yellow onion
    1# fresh tomatoes, chopped
    4oz fresh green beans, trimmed and broken into 1 inch pieces
    1 C frozen whole-kernel corn, thawed and patted dry
    2 C coarsely chopped green cabbage
    3 C low sodium beef broth
    2 tsp dried oregano
    2Tbsp balsamic vinegar
    1 tsp sea salt
    .5 tsp black pepper


Heat 1 tsp oil in a dutch oven on medium-high coating bottom evenly. Add beef and cook for 3 minutes or until browned, stirring frequently. Drain beef on paper towels; set aside.
Heat 1 tsp oil in dutch oven on med-high heat. Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally. Add beef back to Dutch oven along with tomatoes, beans, corn, cabbage, broth and oregano. Bring mixture to boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tender crisp.
Remove Dutch oven form heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.
1.5 C servings

Number of Servings: 6

Recipe submitted by SparkPeople user PLGINGERICH.