Spring vegetables Soup

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 66.4
  • Total Fat: 1.5 g
  • Cholesterol: 2.0 mg
  • Sodium: 310.6 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 18.6 g

View full nutritional breakdown of Spring vegetables Soup calories by ingredient
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Submitted by: MYRNA929

Number of Servings: 14


    *Snow Peas, fresh, 1 cup (remove)
    Carrots, raw, 1 cup, strips or slices (remove)
    *asparagus cut & tips, 2.75 cup (remove)
    Cilantro, raw, 2 tbsp (remove)
    *Lemon Juice, 1 lemon yields (remove)
    *Beef - STEAK or Ground LEAN - 100 GRAMS are 3.5 ounces, 454 gram (remove)
    *Homemade Turkey Stock, 3.5 cup (remove)
    Water, tap, 8 cup (8 fl oz) (remove)
    Salt, 1 tsp (remove)


Slice beef in very thin pieces and add soy sauce and half lemon and set aside. Cut your other vegetables (asparagus, carrots "I just bought julienned cut carrots"). In a stock pot add your stock, water cilantro salt, carrots and steaks and let that boil (15-20 minutes) add snow peas and asparagus and cook for 5 minutes. Enjoy! with rice or alone.

Serving Size: Makes 14 1 cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user MYRNA929.


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