STEAK 'N' VEGETABLE SOUP
This hearty soup calls for lots of fresh herbs to enhance the flavor of the other ingredients. Serve steaming bowls alongside a green salad and baking powder biscuits. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable. This recipe comes from Edie DeSpain. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Weeknight
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain.
- Stir in the potatoes, carrots, and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.
Nutrition Facts : Calories 270.9, Fat 14.7, SaturatedFat 5, Cholesterol 51.3, Sodium 888, Carbohydrate 15.8, Fiber 2.8, Sugar 3.8, Protein 18.8
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