Thai Beef Soup (Hcg)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 280.6
- Total Fat: 9.8 g
- Cholesterol: 89.0 mg
- Sodium: 1,794.6 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 3.6 g
- Protein: 37.7 g
View full nutritional breakdown of Thai Beef Soup (Hcg) calories by ingredient
Number of Servings: 1
Ingredients
-
Ingredients
100 grams beef
Celery
2 cups beef or vegetable broth (or substitute 1 cup water for 1 cup broth)
3 tablespoons Bragg’s liquid aminos
1 tablespoon chopped green onion
1 clove of garlic crushed and minced
Fresh cilantro
½ teaspoon fresh grated ginger
1/8 teaspoon chili powder or red pepper flakes
1 bay leaf
Pinch of cinnamon
Stevia to taste
Salt and pepper to taste
Directions
Directions
Heat up broth. Add dry spices, bay leaf, Bragg’s, garlic and onion and bring
to a boil. Reduce heat and simmer for 5 minutes. Add beef and celery and
cook for 20 to 30 minutes until soft. Add salt, pepper, and stevia. Garnish
with fresh chopped cilantro.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Add chili or sesame oil and a few bean sprouts to the
soup. Top with fresh sliced mushrooms.
Number of Servings: 1
Recipe submitted by SparkPeople user DIAKIEFFER.
Heat up broth. Add dry spices, bay leaf, Bragg’s, garlic and onion and bring
to a boil. Reduce heat and simmer for 5 minutes. Add beef and celery and
cook for 20 to 30 minutes until soft. Add salt, pepper, and stevia. Garnish
with fresh chopped cilantro.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Add chili or sesame oil and a few bean sprouts to the
soup. Top with fresh sliced mushrooms.
Number of Servings: 1
Recipe submitted by SparkPeople user DIAKIEFFER.