Recipes Collection

Vegetable Beef Soup

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INGREDIENTS

  • 1 lb lean ground beef
  • 1 small onion finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 1/4 cups beef broth
  • 1 can (15 oz) tomato sauce
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cups frozen corn
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon molasses

INSTRUCTIONS

  • Place frozen vegetables out on the counter to thaw slightly. This ensures that they will cook within the simmering/cook time of the soup.

    *I just leave them out while I chop the onion and cook the ground beef.

  • In a large soup pot, over medium-high heat, cook & crumble ground beef, onion, garlic powder, and dried basil until beef is no longer pink. Drain.
  • To the same pot, add the beef broth, tomato sauce, slightly thawed vegetables, soy sauce, and molasses. Stir together and bring to a boil. Once boiling, reduce hear to medium-low and let simmer for 15-20 minutes. Stirring occasionally.

WEIGHT WATCHERS POINTS INFO :

Servings: 5 people (1 3/4 cup each)

GREEN POINTS: 8

 PURPLE POINTS: 6

Smart Points: 7

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NUTRITION:

Calories: 266kcal
Carbohydrates: 31g
Protein: 26g
 | Fat: 6g
Saturated Fat: 2g
 | Cholesterol: 56mg
 | Sodium: 1133mg
 | Potassium: 1144mg
 | Fiber: 6g
 | Sugar: 9g
Vitamin A: 3361IU
Vitamin C: 20mg
Calcium: 59mg
Iron: 5mg
#Vegetable #Beef #Soup Vegetable Beef Soup #NUTRITION: #Calories: 266kcal | #Carbohydrates: 31g | #Protein: 26g  | #Fat: 6g | #Saturated Fat: 2g  | #Cholesterol: 56mg  | #Sodium: 1133mg  | #Potassium: 1144mg  | #Fiber: 6g  | #Sugar: 9g | #Vitamin A: 3361IU |# Vitamin C: 20mg | #Calcium: 59mg | #Iron: 5mg
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