Making this soup
with roast beef you’ve saved from another meal (maybe Easy Roast Beef) cuts
down on both prep time and cooking time. Even people who think they don’t like
leftovers will enjoy this soup, which gets lots of flavor from fresh produce.
SERVES 6 | 1 cup per serving
Cooking spray
1 medium onion, chopped
1 medium rib of celery, diced
1 medium carrot, sliced
1½ teaspoons chopped fresh oregano or ½ teaspoon
dried, crumbled
2 medium garlic cloves, minced
½ teaspoon dried thyme, crumbled
4 cups Beef Broth or
commercial fat-free, no-salt-added beef broth
1 cup chopped cooked lean roast beef, cooked
without salt, all visible fat discarded
1 cup cut fresh or frozen green beans
1 medium tomato, chopped
Pepper to taste
Lightly spray a Dutch oven with cooking spray. Cook
the onion, celery, carrot, oregano, garlic, and thyme over medium heat for 4
minutes, or until the onion is soft, stirring occasionally.
Stir in the remaining ingredients. Bring to a
simmer. Reduce the heat and simmer, covered, for 30 minutes, or until the
vegetables are tender.
COOK’S TIP ON THICKENING
SOUP To thicken
and enrich most kinds of soup, either add some vegetables if none are called
for or use more vegetables than the recipe specifies. Once they’ve cooked,
transfer some or all of the vegetables to a food processor or blender and
process until smooth, adding a little liquid if needed. Stir the processed
vegetables back into the soup.
PER SERVING
calories 70
total fat 1.0 g
saturated 0.5 g
trans 0.0 g
polyunsaturated 0.0 g
monounsaturated 0.5 g
cholesterol 13 mg
sodium 46 mg
carbohydrates 6 g
fiber 2 g
sugars 3 g
protein 9 g
calcium 35 mg
potassium 304 mg
This recipe is taken from american heart association Low-Salt cook book 4th addition
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