Beef and Noodle Soup*
Source of Recipe
JoAnna Lund
List of Ingredients
Beef and Noodle Soup--freezes well--Serves 4 (1 1/2 cups)
1 full cup (6 ounces) diced cooked lean roast beef
1/2 cup chopped onion
1 3/4 cups (one 14 1/2 oz can) Swanson Beef Broth
2 1/4 cups water
1/8 teaspoon black pepper
1/4 teaspoon dried minced garlic
1 3/4 cups (3 ounces) uncooked noodles
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 teaspoon dried parsley flakes
In a large saucepan sprayed with butter-flavored cooking spray, saute
roast beef and onion for 5 minutes. Add beef broth, water, black pepper,
and garlic. Mix well to combine. Bring mixture to a boil. Lower heat
and simmer for 10 minutes. Add uncooked noodles, mushrooms, and parsley
flakes. Mix well to combine. Cover and simmer for 10 minutes or until
noodles are tender.
HINT: If you don't have leftovers, purchase a chunk of cooked lean roast
beef from your local deli or use a package of Healthy Choice
97% fat
free deli slices.
Each Serving Equals: 188 Calories; 4 gm Fat; 17 gm Protein ;21 gm
Carbohydrate ;
475 mg Sodium ; 19 mg Calcium ; 2 gm Fiber
HE: 1 1/2 Protein; 1 bread; 1/2 Vegetable; 9 Opt Calories
DIABETIC: 1 1/2 Meat; 1 1/2 Starch
"The Heart Smart Healthy Exchanges Cookbook" page 68
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