Beef and Vegetable Soup - 4 servings
Preparation: 10 min. Cooking: 10 min. Total: 20 min.
-
1 Tbsp vegetable oil
-
1 lb ground beef
-
2 cloves garlic, crushed
-
2 cans crushed tomatoes
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2 cups beef stock
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1-1/2 tsp Italian seasoning
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1 lb frozen mixed vegetables
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1/3 cup pastina, or alphabet pasta
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2 cups water
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1/4 cup parsley, chopped
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1/4 cup grated Parmesan cheese
Heat oil in a large saucepan over high heat. Season meat with salt and pepper to taste and add to pan. Sauté about 5 minutes, stirring, until browned. Add garlic and cook another minute. Stir in tomatoes and next 5 ingredients. Bring to a boil over high heat. Reduce heat to medium and cook 5-7 minutes, until pasta and vegetables are tender. Stir in parsley and cheese before serving.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 460 Cal |
23 g |
25 g |
37 g |
6.4 g |
6.6 g |
80 mg |
470 mg |
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Nutrients
| Calories |
460 Cal |
|
| Fat |
23 g |
|
| Carbs |
25 g |
|
| Protein |
37 g |
|
| Fiber |
6.4 g |
|
| Sugar |
6.6 g |
|
|
Fats
| Fat |
23 g |
|
| Fat, Sat. |
8.4 g |
|
| Fat, Mono. |
9.6 g |
|
| Fat, Poly. |
3.3 g |
|
| Cholesterol |
80 mg |
|
|
Vitamins
| Choline |
130 mg |
24% |
| Niacin |
7.5 mg |
47% |
| Panto. Acid |
0.92 mg |
18% |
| Riboflavin |
0.54 mg |
42% |
| Thiamin |
0.26 mg |
22% |
| Vitamin A |
5300 IU |
180% |
| Vitamin B6 |
0.65 mg |
40% |
| Vitamin B12 |
2.9 mcg |
120% |
| Vitamin C |
18 mg |
20% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
2.8 mg |
19% |
| Vitamin K |
99 mcg |
83% |
|
Minerals
| Calcium |
190 mg |
19% |
| Copper |
0.36 mg |
40% |
| Fluoride |
120 mcg |
2900% |
| Iron |
5.4 mg |
68% |
| Magnesium |
72 mg |
17% |
| Manganese |
0.62 mg |
8.8% |
| Phosphorus |
360 mg |
51% |
| Potassium |
910 mg |
19% |
| Selenium |
28 mcg |
51% |
| Sodium |
470 mg |
31% |
| Zinc |
7.9 mg |
72% |
|
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