Jenny Craig Vegetable Beef Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 103.7
  • Total Fat: 1.5 g
  • Cholesterol: 20.0 mg
  • Sodium: 665.8 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 13.1 g

View full nutritional breakdown of Jenny Craig Vegetable Beef Soup calories by ingredient
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Number of Servings: 10


    1/2 lb lean boneless top round steak
    Pam spray
    1 tsp olive oil
    1 1/2 cups onion, thinly sliced
    1 tsp sugar
    3/4 tsp salt
    1 tsp garlic, minced
    1 1/2 cups water
    2 cans (14.75 oz) no-salt-added beef broth
    1 can (14.75 oz) no-salt-added whole tomatoes, undrained and chopped
    1/2 tsp dried thyme
    1/2 tsp pepper
    1 bay leaf
    1 1/2 cups cabbage, coarsely chopped
    1 cup celery, chopped
    1 cup carrot, sliced
    1 medium-sized yellow squash, cut into 1-inch chunks
    1 small zucchini, cut into 1-inch chunks


1. Trim fat from steak; cut steak into 1-inch pieces.

2. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook unitl browned on all sides, stirring often.

3. Remove steak from Dutch oven, and set aside.

4. Add oil to large pot or Dutch oven. Place over medium-high heat until hot. Add onion; saute 5 minutes or until tender.

5. Reduce heat to medium-low; add sugar and salt. Cook 15 minutes or until golden, stirring occasionally.

6. Add garlic; cook 1 minute.

7. Add beef, water, and next 5 ingredients to onion mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour.

8. Add cabbage and remaining ingredients. Cover and simmer 25 minutes or until vegetables are tender.

9. Remove and discard bay leaf.

Serving Size: makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user REDCHOWKRAY.

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