Hearty Vegetable-beef Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
10 1/2 ounce: Can defatted chicken broth,
1/2 cup: Water,
2 cup: Frozen mixed vegetables,
16 ounce: Can tomatoes, chopped
1 cup: Cooked diced lean beef,
1 tsp: Dried thyme,
x Dash of black pepper,
Bay leaf,
5 ounce:
PER SERVING
Calories,
Gm Fat,
Percentage of Cals from Fat,
Directions:
Heat broth and water over medium heat. Add vegetables, tomatoes, beef,
thyme, pepper, and bay leaf. Bring to a boil, reduce heat and boil gently,
uncovered, for 15 minutes. Add noodles. Cook until noodles are tender,
about 10 minutes. Remove and discard bay leaf.
Source: Lose Weight Naturally Cookbook; Low-Fat Holiday Favorites by the
Editors of Prevention Magazine.
MM by d.english
Source from luhu.jp
thyme, pepper, and bay leaf. Bring to a boil, reduce heat and boil gently,
uncovered, for 15 minutes. Add noodles. Cook until noodles are tender,
about 10 minutes. Remove and discard bay leaf.
Source: Lose Weight Naturally Cookbook; Low-Fat Holiday Favorites by the
Editors of Prevention Magazine.
MM by d.english
Source from luhu.jp