Cathi's Vegetable Beef Soup
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 116.0
- Total Fat: 4.7 g
- Cholesterol: 15.0 mg
- Sodium: 315.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.8 g
- Protein: 10.1 g
View full nutritional breakdown of Cathi's Vegetable Beef Soup calories by ingredient
Introduction
Healthy & low cal Healthy & low calNumber of Servings: 20
Ingredients
-
1 tsp Basil
2 tsp, crumbled Bay Leaf
1 tsp Thyme, fresh
3 tbsp Olive Oil
1 cup Green Beans (snap)
2 cup, chopped or diced Broccoli, fresh
4 cup, chopped Cabbage, fresh
1.50 cup, chopped Carrots, raw
1 cup, diced Celery, raw
2 clove Garlic
1 cup, chopped Onions, raw
1 cup slices Parsnips
2 cup, sliced Zucchini
28 Tomato Paste
3.50 cup Red Pack Whole Peeled Plum Tomatoes
1 cup Bell peppers (Green, Red, Yellow, Orange)
9 cup Beef Broth - Swanson Low Sodium
18 oz Beef, eye of round (pre - cooked and shredded)
Tips
The shredded beef was cooked when making Your own beef broth which can be used in lieu of packaged.
Directions
Sauté, with olive oil or fat, over medium heat, onions and garlic until tender
Add carrots, celery, parsnips, green beans, cabbage, cook and stir 5- qo minutes
Add bell peppers, tomatoes, tomato paste, herbs and broth - mix together and simmer 10-15 minutes
Pepper to taste
Add pre-coked beef, broccoli and zucchini - simmer for 1 hour or until vegetables are tender.
Serving Size: Approx 20 1-cup servings
Add carrots, celery, parsnips, green beans, cabbage, cook and stir 5- qo minutes
Add bell peppers, tomatoes, tomato paste, herbs and broth - mix together and simmer 10-15 minutes
Pepper to taste
Add pre-coked beef, broccoli and zucchini - simmer for 1 hour or until vegetables are tender.
Serving Size: Approx 20 1-cup servings