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| Beef and Vegetable Soup |
| Serves:4 |
| This soup can easily be made in your crock pot. |
Origin: Italian
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Ingredients:
1 pound chuck roast, cut into bite sized pieces
1 onion, diced
3 carrots, halved and sliced
2 stalks celery, diced
1/2 cup diced tomatoes (canned is fine)
1 quart Rachael Ray All-Natural Beef Flavored Stock
2 cups water
Pinch dried thyme
Pinch dried oregano
1/4 pound COLAVITA Ditali Pasta, or other small pasta, cooked al dente
1 cup frozen peas
Salt and pepper, to taste
Chopped fresh parsley, optional
Freshly grated Parmesan Cheese, optional
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Preparation:
In a large stockpot or Dutch oven, combine the meat, onion, carrots, celery, tomatoes, beef stock, water, thyme and oregano; bring to a boil, reduce to a simmer, cover and simmer 1 1/2 hours or until the meat is very tender. Add the pasta and peas and continue to simmer for about 10 minutes or until the pasta is cooked. Taste and adjust seasonings. Ladle soup into warmed bowls and top with chopped parsley and Parmesan cheese, if desired.
Per Serving: 475 Calories (36% from fat); 19g Fat (7g Sat, 8g Mono, 1g Poly); 36g Protein; 40g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 450mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 4 Lean Meat; 2 Vegetable; 2 Fat.
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