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Beef and Vegetable Soup

Ingredients

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  • 1 lb beef stew meat
  • 2 T canola oil
  • 1/2 cup onion chopped
  • 1 large garlic clove
  • 1 32 oz container of beef or vegetable broth
  • 1 14.5 oz can diced tomatoes
  • 1 quart of water
  • 1 tsp bay leaves
  • 1 package of frozen vegetables (vegetable soup mix)
  • 1/2 tsp oregano, thyme, basil
  • 1/2 c dry brown rice

 

Directions

Cook beef, onions, and garlic in stock pot until beef browned. Add broth, tomatoes, bay leaves and water and bring to a boil. Simmer for 1 hour, covered. Add frozen vegetables, remaining spices, and rice. Bring to a boil. Cover and simmer for 30 minutes or until rice is cooked.
 
Recipe courtesy of: 
Deidra Nelson, RD
 

Nutrition Facts

Serving Size: 1/4 recipe

Servings Per Recipe: 4

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Amount Per Serving

Calories 412

Total Fat 19 g
Saturated Fat 5 g

Cholesterol 60 mg

Sodium 611 mg
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Total Carbohydrate 36 g
Dietary Fiber 4 g

Protein 25 g