Beef and Vegetable Soup

By dette

This soup is both light and flavorful, and it adaps well to any combination of vegetables. Feel free to substitute your favorites or whatever's most abundant in your garden.

Ingredients

• 1 tsp olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 10 oz lean boneless beef loin, cut into 1/2" cubes
• 1 c. low sodium beef broth
• 1 c. chopped green beans
• 1 c. thawed frozen corn kernels
• 3 scallions, sliced
• 1/4 c. chopped flat-leaf parsley
• 1/4 tsp freshly ground pepper
• 2 c. water

Details

Servings 4

Preparation

Step 1

Heat the oil in a nonstick saucepan, then add the onion, clelery, carrots, and beef. Saute until the beef is browned. Add the broth, beans, corn, scallions, parsley, pepper, and water and bring to a boil Reduce the heat and simmer, stirring occasionally, until the vegetables are tender.


194 cal; 5 g fat; 2 g sat fat; 42 mg chol; 120 mg sod; 19 g carb; 4 g fib; 19 g prot; 53 mg calc; POINTS: 3