Spicey Steak & Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 254.1
- Total Fat: 4.0 g
- Cholesterol: 17.5 mg
- Sodium: 1,221.7 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 8.6 g
- Protein: 18.7 g
View full nutritional breakdown of Spicey Steak & Vegetable Soup calories by ingredient
Introduction
This a delicious soup made from diced london broil and veggies. It is perfect for those cool fall days or for anytime. This a delicious soup made from diced london broil and veggies. It is perfect for those cool fall days or for anytime.Number of Servings: 8
Ingredients
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Green Peppers (bell peppers), 1 cup, chopped
Yellow Peppers (bell peppers), 1 pepper, chopped
Kidney canned, 2 cups, drained
Chickpeas (garbanzo beans), 2 cups, drained
Pinto bean canned, 2 cups, drained
Beef broth, 2 cans (14 oz)
London Broil, 10 oz , cooked and diced and trimmed of fat
Onions, raw, 1 cup, chopped
Cumin seed, 3 tbsp crushed
Hot Pepper Sauce, 3 tsp or more
Cilantro, raw, 3 tbsp, chopped
Canned Tomatoes, 4 cups, diced
Pepper, black, .5 tbsp
celery salt, .5 tsp
Garlic, 3 cloves, minced
salt to taste
Directions
Coat a skillet with PAM. Heat and saute the peppers, onions and garlic until soft. Remove from pan. Add the diced London Broil and cook until meat is browned.
Next, place all ingredients in a soup pot. Bring to a boil. Reduce heat and cook on low for 30 to 45 minutes.
Serve with a green salad.
Number of Servings: 8
Recipe submitted by SparkPeople user NIKKI165.
Next, place all ingredients in a soup pot. Bring to a boil. Reduce heat and cook on low for 30 to 45 minutes.
Serve with a green salad.
Number of Servings: 8
Recipe submitted by SparkPeople user NIKKI165.