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Beef And Mustard Plant Soup Recipe
|Beef stock/2 beef stock cubes and water||2 Pint (5 Cups)|
|Lean beef||4 Tablespoon|
|Ginger sherry||1 Teaspoon|
|Canned salted mustard plant||3 Tablespoon|
Serving size: Complete recipe
Calories 249 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 1.9 g9.5%
Trans Fat 0 g
Cholesterol 25.2 mg
Sodium 2132.6 mg88.9%
Total Carbohydrates 18 g5.9%
Dietary Fiber 1.1 g4.3%
Sugars 6.9 g
Protein 33 g66%
Vitamin A 24.2% Vitamin C 12.1%
Calcium 14.6% Iron 21.9%
*Based on a 2000 Calorie diet
Turn them into a basin with the seasonings, sugar and ginger sherry.
Mix well together.
Blend the cornflour with the water and work it well into the beef.
Set aside for the time being.
Cut the mustard plant into thin slices.
Bring the beef stock to the boil.
Add the beef and mustard plant and boil for 3-4 minutes.