Kansas City Steak Soup

Recipe Ingredients

		Nonstick cooking spray - as needed
1/2 lb	227g / 8oz	Ground sirloin or ground round beef
1 cup	62g / 2.2oz	Chopped onion
3 cups	330g / 11oz	Frozen mixed vegetables
2 cups	474ml	Water
1		Stewed tomatoes - (14 1/2 oz) - undrained
1 cup	110g / 3.9oz	Sliced celery
1		Beef bouillon cube
1/2 teaspoon	2.5ml	Freshly-ground black pepper - (to 1)
1		Defatted beef broth - (10 1/2 oz)
1/2 cup	31g / 1.1oz	All-purpose flour

Recipe Instructions

Spray Dutch oven with cooking spray. Heat over medium-high heat until hot. Add beef and onion. Cook and stir 5 minutes or until beef is browned. Add vegetables, tomatoes with juice, water, celery, bouillon cube and pepper. Bring to a boil.

Whisk together beef broth and flour until smooth; add to beef mixture, stirring constantly. Return mixture to a boil. Reduce heat to low. Cover and simmer 15 minutes, stirring frequently.

If time permits, allow the soup to simmer an additional 30 minutes -- the flavors just get better and better.

This recipe yields 6 servings.

Exchanges Per Serving: 1/2 Starch, 1 Meat, 3 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 198; Calories from Fat 23%; Total Fat 5g; Saturated Fat 2g; Protein 13g; Carbohydrates 27g; Cholesterol 23mg; Sodium 598mg; Dietary Fiber 5g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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