Homemade Rib Eye & Vegetables soup

Homemade Rib Eye & Vegetables soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 162.5
  • Total Fat: 3.7 g
  • Cholesterol: 32.7 mg
  • Sodium: 213.7 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 16.0 g

View full nutritional breakdown of Homemade Rib Eye & Vegetables soup calories by ingredient
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Introduction

I used my Instant Pot and just dumped all the ingredients together as I was chopping / cubing them. Since there was already a lot of salt in the dehydrated soup addition, all I added was pepper to taste. I used my Instant Pot and just dumped all the ingredients together as I was chopping / cubing them. Since there was already a lot of salt in the dehydrated soup addition, all I added was pepper to taste.
Number of Servings: 4

Ingredients

    1 Beef - Rib Eye Steak - (about 6-8 ounces)
    2 cups, chopped Carrots, raw
    2 cups, chopped Broccoli, fresh
    3 stalks , chopped medium (7-1/2" - 8") Celery, raw
    1 cup, chopped Onions, raw
    1/4 cup Ancient Harvest Quinoa
    3 tbsp Lentils
    1/2 cup (8 fl oz) Soup, vegetable beef, dehydrated, dry
    6 cups of water

Tips

Make it vegetarian/vegan by omitting the beef and use only vegetable stock


Directions

Mix all ingredients in Instant Pot and press “Soup/Broth” button for 30 minutes. Once finish, let “natural release” for 10 minutes, then “Quick release”. A just seasoning before serving.
Note: I sometimes add diced tomatoes to the mix for a different taste.

Serving Size: Makes 4 2-cups servings.

Number of Servings: 4

Recipe submitted by SparkPeople user NCOUCH1.

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