VEGETABLE BEEF SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds extra lean ground beef
1 cup chopped onion
1 cup sliced celery, leaves included
3 cloves garlic, minced
1 (24-ounce) bottle of your favorite spaghetti sauce (I use Classico Traditional Sweet Basil)
3 cups beef broth (I use Better Than Bouillon Beef Base)
3 cups water
1 (14-ounce) can Italian-seasoned ready-cut stewed tomatoes
2 cups cubed potatoes, scrubbed but not peeled
1 cup diced carrots, scrubbed but not peeled (I prefer bulk carrots)
1 cup sliced fresh green beans
1 cup broccoli florets
2 tsp dried basil leaves
1 large bay leaf
1 tsp each sea salt and fresh ground black pepper
Shaved Parmesan cheese for topping
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Directions: |
Directions:1. Ground beef in a large soup pot placed over medium-high heat.
2. Add onion, celery, and garlic. Cook and stir until vegetables are soft and translucent, about 3-5 minutes.
3. Add remaining ingredients, stirring to combine.
4. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20-30 minutes or until vegetables are soft. Correct seasonings with salt and pepper. |
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Personal
Notes: |
Personal
Notes: Per 1 cup serving (serves 10)
With Potatoes / Without Potatoes:
Calories 215 / 192
Fat 3.8 g / 3.8 g
Cholesterol 48.6 mg / 48.6 mg
Sodium 635 mg / 635 mg
Carbohydrates 18.7 g / 13 g
Fiber 2 g / 1.6 g
Sugar 7 g / 7 g
Protein 23 g / 22 g
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