Vegetable Beef Soup
Serve with crackers.
2 (14.5 ounce)
cans beef broth
In a Dutch oven or soup kettle, combine the broth, Worcestershire sauce, mustard, salt and pepper. Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until carrots are crisp-tender.
Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the vegetables are tender.
Per Serving: 225 Calories; 10g Fat (41.6% calories from fat); 4g Saturated Fat; 17g Protein; 17g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 719mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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