Italian Beef Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 157.7
- Total Fat: 5.4 g
- Cholesterol: 43.1 mg
- Sodium: 410.4 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.0 g
- Protein: 19.5 g
View full nutritional breakdown of Italian Beef Soup calories by ingredient
Introduction
South Beach friendly. Modified from the Leftover Italian Beef Stew recipe at kalynskitchen.com, which is a great source for SB recipes. South Beach friendly. Modified from the Leftover Italian Beef Stew recipe at kalynskitchen.com, which is a great source for SB recipes.Number of Servings: 6
Ingredients
-
1 onion chopped
1 green pepper chopped
1 T olive oil
1 lb round steak, cut into 1-inch cubes
3 tsp. beef base and 2 cups water (or 2 cups beef stock)
1 can diced tomatoes
1 T Italian seasoning
1 tsp. black pepper
2 cup mushrooms, cut in large chunks
Optional: 1-3 T chopped fresh basil (or frozen chopped basil.)
Directions
Cut onion and green pepper into 3/4inch pieces, and beef and mushrooms into 1 1/2 inch pieces. In heavy dutch oven type pot, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more.
Add beef and brown. Then add beef base, water, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer at least 45 minutes, stirring occasionally. Taste for seasoning, add salt and pepper if desired.
Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more. Serve hot.
Serving Size: 6 1-cup servings
Add beef and brown. Then add beef base, water, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer at least 45 minutes, stirring occasionally. Taste for seasoning, add salt and pepper if desired.
Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more. Serve hot.
Serving Size: 6 1-cup servings