Vegetable Beef Soup
Serve with crackers.

Servings: 12

• 2 (14.5 ounce) cans beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 medium potatoes, peeled and cubed
• 6 medium carrots, cut into 1/2-inch slices
• 3 cups cooked cubed beef
• 2 cups frozen cut green beans, thawed
• 2 cups sliced fresh mushrooms
• 1 cup frozen peas, thawed
• 1 (15 ounce) can tomato sauce
• 2 tablespoons minced fresh parsley

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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