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
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
