Country-Style Beef & Green Pepper Soup
Recipe: #22984
February 27, 2016
Categories: Ground Beef, Cabbage, Peppers, Gluten-Free, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc., Kosher Meat, more
"This is out of the February 2011 Clean Eating Magazine. It says that you can freeze or refrigerate in seal-able singe-serving containers. It's even better the second day! The magazine show the nutrients per 1 1/2 cup serving as: cal 182, fat 5.5g, carbs 17g, fiber 3.5g, sugars 5g,protein 16g, sodium 413mg, cholesterol 30mg."
Ingredients
Nutritional
- Serving Size: 1 (421.1 g)
- Calories 312.6
- Total Fat - 23.1 g
- Saturated Fat - 7.3 g
- Cholesterol - 43.7 mg
- Sodium - 889.2 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 4.5 g
- Sugars - 5.5 g
- Protein - 11.4 g
- Calcium - 66.4 mg
- Iron - 2 mg
- Vitamin C - 57.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat 1 teaspoon oil in a dutch oven on medium-high, tilting dutch oven to coat bottom lightly.
Step 2
Add beef and cook for 3 minutes or until browned, stirring frequently.
Step 3
Drain beef on paper towels; set aside.
Step 4
Heat 1 teaspoon oil in dutch oven on medium-high.
Step 5
Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally.
Step 6
Add beef back to dutch oven along with tomatoes, beans, corn, cabbage, broth and oregano.
Step 7
Bring mixture to a boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tender-crisp.
Step 8
Remove dutch oven for heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.
Tips
No special items needed.