Post by JJ Judkins on Jul 2, 2009 22:46:43 GMT -6
* Exported from MasterCook *
Beef Soup with Root Vegetables - 22g Carbs, 4g Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef chuck
5 cups water
6 Wyler's Reduced Sodium Beef Bouillon Cubes
3 cloves garlic -- minced
1 can diced tomatoes -- with juice
1 parsnip -- sliced
1 turnip -- diced
2 carrots -- diced
1 onion -- diced
3 Yukon Gold potatoes -- diced
1 teaspoon fresh thyme
1 tablespoon fresh dill
2 tablespoons fresh parsley
Mix all ingredients except dill in a 4-qt or larger slow-cooker.
Cover and cook on low 7 to 9 hours or until beef and vegetables
are tender.
Stir in dill, ladle into soup bowls .
Serving Size: 6
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 218 Calories; 12g Fat (49.8% calories from fat); 13g Protein; 14g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
NOTES : Serving Size: 6
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0