Beef and Vegetable Soup
Ingredients
- 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