Beef, Mushroom & Vegetable Soup
Source of Recipe
Helen D.
List of Ingredients
2 tsp reduced-calorie margarine (tub) -- or use broth or cooking spray for this step
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 med Portobello mushroom caps chopped
1 clove garlic
2 tbl barley, pearled
10 oz beef round cut into 1/2" cubes
4 cup fat-free beef broth
2 cup water
1 cup green beans
(original recipe calls for 1 cup corn kernels thawed frozen)
1/4 cup chopped scallions
1/4 cup minced fresh flat-leaf parsley
1/4 tsp freshly ground black pepperRecipe
In large saucepan, melt margarine (or use cooking spray or broth for this step); add onions, celery and carrot. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. Add beef, broth, green beans, corn, scallions, parsley, pepper and 2 cups water to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 20 minutes, until beef is cooked through and vegetables are tender. Remove about 1 cup to 1-1/2 cups of cooked vegetables and whiz in the blender or food processor and return to the soup.
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