Creamed Basil Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 361.3
- Total Fat: 8.4 g
- Cholesterol: 4.5 mg
- Sodium: 179.3 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 10.2 g
- Protein: 22.2 g
View full nutritional breakdown of Creamed Basil Vegetable Beef Soup calories by ingredient
Introduction
Very hearty and comforting soup. Very hearty and comforting soup.Number of Servings: 8
Ingredients
-
4 Beef neck bones washed and fat removed, leave bone
1 Large Leek stalk
10 baby carrots
1 cup diced butternut squash
1 cup diced winter squash
4 medium potatoes, peeled and diced
4 ears of corn cut in half
2 cups of fresh basil
1 cup non fat cottage cheese
Dried herbs
Garlic
Salt
Pepper
Tips
You can use any mixture of vegetables you like. Same with beans.
Directions
Trim the neck bones of fat as best as possible. Leave the bones in. Place the beef in a pressure cooker for about 25 mins.
Chop all the other veggies and boil for about 20 mins.
Wash the basil and place in a blender with Non fat cottage cheese. Add some of the broth from the veggies and liquify.
Combine the beef and broth from the pressure cooker with the vegetables and broth.
Add the basil and cheese sauce and simmer for 5 minutes. Serve hot with 1 tsp of parmesean cheese.
Serving Size: About 8 large soup bowls
Number of Servings: 8
Recipe submitted by SparkPeople user PATTY_IN_MIAMI.
Chop all the other veggies and boil for about 20 mins.
Wash the basil and place in a blender with Non fat cottage cheese. Add some of the broth from the veggies and liquify.
Combine the beef and broth from the pressure cooker with the vegetables and broth.
Add the basil and cheese sauce and simmer for 5 minutes. Serve hot with 1 tsp of parmesean cheese.
Serving Size: About 8 large soup bowls
Number of Servings: 8
Recipe submitted by SparkPeople user PATTY_IN_MIAMI.