Vegetable Beef Soup

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 35 minutes

配料

1 lb lean ground beef

1 small onion (finely chopped)

1 teaspoon garlic powder

1 teaspoon dried basil

1 1/4 cups beef broth

1 can (15 oz) tomato sauce

1 can petite diced tomatoes

1 1/2 cups frozen mixed vegetables

1 1/2 cups frozen corn

1 tablespoon low-sodium soy sauce

1 tablespoon dark brown sugar

1 teaspoon worcheshire sauce

步骤

**If doubling the recipe- only do one can of diced tomatoes

Place frozen vegetables out on the counter to thaw slightly. This ensures that they will cook within the simmering/cook time of the soup. *I just leave them out while I chop the onion and cook the ground beef.

In a large soup pot, over medium-high heat, cook & crumble ground beef, onion, garlic powder, and dried basil until beef is no longer pink. Drain.

To the same pot, add the beef broth, tomato sauce, petite diced tomatoes, slightly thawed vegetables, soy sauce, brown sugar, and worcheshire. Stir together and bring to a boil. Once boiling, reduce hear to medium-low and let simmer for 15-20 minutes. Stirring occasionally.

营养

• 卡路里: 266 kcal
• 总脂肪: 6 g
• 饱和脂肪: 2 g
• 胆固醇: 56 mg
• 钠: 1133 mg
• 总碳水化合物: 31 g
• 膳食纤维: 6 g
• 总糖: 9 g
• 蛋白质: 26 g