Vegetable sirloin soup

More sharing options

Share on Twitter

5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 198.9

Total Fat: 4.7 g
Cholesterol: 33.6 mg
Sodium: 172.6 mg
Total Carbs: 22.8 g
Dietary Fiber: 4.6 g
Protein: 15.9 g

View full nutritional breakdown of Vegetable sirloin soup calories by ingredient

Introduction

complete meal complete meal

Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings: 12

Ingredients

1 pounds sirloin, trimmed of all fat and cut in cubes

1 tbs canola or grape seed oil

1 large onion chopped

3 stalks celery chopped

3 carrots peeled and chopped

1/2 bell pepper chopped

1 14 oz can crushed or diced tomatoes

12 cups water (or broth or stock)

1 can Del Monte lima beans (they have the least cal)

1.5 cups frozen green beans

1.5 cups okra (frozen or I like to use fresh and roast in oven to prevent sliminess)

3 ears fresh corn (or 1.5 cups frozen) cut off cob

1/4 head of cabbage chopped

1 yellow squash cut into bite sized pieces (or whatever veggies are in season or in your freezer)

1 zucchini cut into bite sized pieces

leeks

1/2 cup barley

Directions

sprinkle sirloin with salt and pepper, brown in hot oil, add chopped onion, pepper, celery, and carrot, stir until soft, add tomatoes, water, and remaining ingredients, except squash and zucchini (you can add what ever veggies you and your family enjoy) add squash and zucchini about 30 min before serving. Add salt , pepper, fresh herbs, and garlic powder to taste

Serving Size: makes 12 + sevings