Vegetable Beef Soup

Preparation

1. Step 1

   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.

   Step 2

   Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 30 minutes, or until the vegetables are tender.

2. Cook’s Tip on Thickening Soup

   Step 3

   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

3. Nutrition Information

   Step 4

   (Per serving)

   Step 5

   Calories: 70

   Step 6

   Total fat: 1.0g

   Step 7

   Saturated: 0.5g

   Step 8

   Trans: 0.0g

   Step 9

   Polyunsaturated: 0.0g

   Step 10

   Monounsaturated: 0.5g

   Step 11

   Cholesterol: 13mg

   Step 12

   Sodium: 46mg

   Step 13

   Carbohydrates: 6g

   Step 14

   Fiber: 2g

   Step 15

   Sugars: 3g

   Step 16

   Protein: 9g

   Step 17

   Calcium: 35mg

   Step 18

   Potassium: 304mg

4. Dietary Exchanges

   Step 19

   1 vegetable

   Step 20

   1 very lean meat