Vegetable Beef Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
chuck roast -- trimmed and cubed |
|
2 |
tablespoons |
vegetable oil |
|
14 1/2 |
ounces |
no salt added diced tomatoes |
|
1 |
cup |
frozen corn |
|
1 |
cup |
frozen peas |
|
16 |
ounces |
baked beans |
|
14 1/2 |
ounces |
potatoes -- canned -- cubed |
|
1 |
small |
onion -- diced |
|
1 |
medium |
clove garlic -- minced |
|
48 |
ounces |
low sodium beef broth |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1 |
teaspoon |
Italian seasoning |
|
1 |
tablespoon |
no salt added tomato paste |
| Trim the beef of excess fat and silver skin. You should have a pound to pound and a half left. Heat oil in Dutch oven. Brown the onion and meat. Drain. Add tomato paste and onion and cook for 30 seconds. Add remaining ingredients and bring to a boil. Lower heat to a simmer and cover and cook for an hour. Notes: This can be made in a crockpot. Cook for 2 to 3 hours on HIGH or 5 to 6 hours on LOW. Makes 8 servings. |
| Per Serving: 308 Calories; 13g Fat (36.3% calories from fat); 22g Protein; 29g Carbohydrate; 6g Dietary Fiber; 33mg Cholesterol; 511mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. |