Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef, page 170) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce.
Recipe information
Yield
Serves 6; 1 cup per serving
Ingredients
Preparation
Step 1
Lightly spray a Dutch oven with cooking spray. Cook the onion, celery, carrot, oregano, garlic, and thyme over medium heat for 4 minutes, or until the onion is soft, stirring occasionally.
Step 2
Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 30 minutes, or until the vegetables are tender.
Cook’s Tip on Thickening Soup
Step 3
To thicken and enrich most kinds of soup, either add some vegetables if none are called for or use more vegetables than the recipe specifies. Once they’ve cooked, transfer some or all of the vegetables to a food processor or blender and process until smooth, adding a little liquid if needed. Stir the processed vegetables back into the soup
Nutrition Information
Step 4
(Per serving)
Step 5
Calories: 70
Step 6
Total fat: 1.0g
Step 7
Saturated: 0.5g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 0.0g
Step 10
Monounsaturated: 0.5g
Step 11
Cholesterol: 13mg
Step 12
Sodium: 46mg
Step 13
Carbohydrates: 6g
Step 14
Fiber: 2g
Step 15
Sugars: 3g
Step 16
Protein: 9g
Step 17
Calcium: 35mg
Step 18
Potassium: 304mg
Dietary Exchanges
Step 19
1 vegetable
Step 20
1 very lean meat
