Vegetable Beef Soup (Microwave) Recipe
Servings: 2
Ingredients
- 1/2 pound grnd beef
- 2 1/2 c. water
- 1/2 can (16 ounce. size) whole tomatoes
- 1/2 c. potatoes, diced
- 1/4 c. onion, minced
- 1/4 c. celery, minced
- 1/4 c. carrots, sliced
- 1/4 c. frzn peas, thawed
- 1/4 c. frzn green beans, thawed
- 2 tbsp. water
- 1/2 tbsp. parsley flakes
- 1/2 teaspoon salt
- Pepper to taste
Directions
- Crumble beef into a small casserole dish and heat on high for 1 1/2 to 2 1/2 min till slightly browned. Stir once. Drain.
- Combine onion, celery, carrots, potatoes, peas and beans in a medium casserole dish with 2 tbsp. water. Cover and heat on high for 4 1/2 to 6 min till tender. Stir in 2 1/2 c. of water, parsley flakes, tomatoes, salt, pepper and browned beef. Cover and microwave on high.
- To heat by temperature insert probe into center of soup and set at 160 degrees. By time set 6-7 min.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 536g | |
| Recipe makes 2 servings | |
| Calories 338 | |
| Calories from Fat 178 | 53% |
| Total Fat 19.71g | 25% |
| Saturated Fat 7.78g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 701mg | 29% |
| Potassium 621mg | 18% |
| Total Carbs 16.09g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 2.73g | 2% |
| Protein 23.2g | 37% |
