Vegetable Soup in Beef Broth
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 141.3
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 633.2 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 7.2 g
- Protein: 6.0 g
View full nutritional breakdown of Vegetable Soup in Beef Broth calories by ingredient
Introduction
I found a recipe on Yahoo! Food (https://www.yahoo.com/food/a-detox-soup-that-wont-remind-you-of-the-cabbage-sou
p-76222985910.html), but didn't have a few of the ingredients on hand. I made some substitutions and was very happy with the results. The spices used in this soup really bring it to life! I found a recipe on Yahoo! Food (https://www.yahoo.com/food/a-detox-soup-t
hat-wont-remind-you-of-the-cabbage-sou
p-76222985910.html), but didn't have a few of the ingredients on hand. I made some substitutions and was very happy with the results. The spices used in this soup really bring it to life!
Number of Servings: 3
Ingredients
-
1 Tbsp olive oil
1 small onion, chopped
2 stalks celery
2 cloves garlic
2 cups carrots, chopped
3.5 cups chopped broccoli
Salt and pepper (to taste)
1 tsp ground ginger
1/2 tsp ground turmeric
2 tsp ground cumin
1/8 tsp ground cinnamon
5 cups water
2 tsp Better than Bouillon beef base
2 cups fresh spinach, torn
Directions
1. Heat olive oil In 4-qt pot at medium heat. Add onion, celery, and garlic. Sauté until onion is soft, about 5 minutes.
2. Add carrots and broccoli. Stir and add salt and pepper to taste. Sauté for 5 more minutes.
3. Add ginger, turmeric, cumin, and cinnamon. Sauté 1-2 minutes more.
4. Add water and Better than Bouillon. Bring to a boil and then simmer on medium-low for 10-20 minutes (until vegetables are tender-crisp or tender, whichever you prefer).
5. Add spinach and cook until wilted (1-2 minutes, generally)
Serving Size: Makes about 3 3-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user RECREATING_ME.
2. Add carrots and broccoli. Stir and add salt and pepper to taste. Sauté for 5 more minutes.
3. Add ginger, turmeric, cumin, and cinnamon. Sauté 1-2 minutes more.
4. Add water and Better than Bouillon. Bring to a boil and then simmer on medium-low for 10-20 minutes (until vegetables are tender-crisp or tender, whichever you prefer).
5. Add spinach and cook until wilted (1-2 minutes, generally)
Serving Size: Makes about 3 3-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user RECREATING_ME.