Vegetable Soup Recipe
Ingredients
| Extra lean ground beef | 1 Pound | |
| Onion | 1 Medium, finely chopped | |
| Sliced celery | 1 Cup (16 tbs) | |
| Thinly sliced carrots | 1 Cup (16 tbs) | |
| Diced potatoes | 1 Cup (16 tbs), diced | |
| Bay leaf | 1 | |
| Basil | 1⁄2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Shredded cabbage | 1 Cup (16 tbs) | |
| Canned tomatoes | 6 Ounce (Including Liquid) | |
| Hot water | 3 Cup (48 tbs) |
Nutrition Facts
Serving size
Calories 95 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 1.1 g5.3%
Trans Fat 0.2 g
Cholesterol 28.1 mg9.4%
Sodium 467.8 mg19.5%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.7 g6.8%
Sugars 2 g
Protein 11 g21.5%
Vitamin A 54.5% Vitamin C 11.7%
Calcium 3.1% Iron 8.9%
*Based on a 2000 Calorie diet
Directions
Microwave 4 minutes on HIGH, or until set.
Drain fat.
Add onion, celery, carrots, potatoes, bay leaf, basil, salt, cabbage, tomatoes and water.
Mix thoroughly.
Cover.
Microwave 10 minutes on HIGH.
Stir.
Reduce setting.
Microwave 20 to 30 minutes on '6', or until vegetables are tender crisp.
For ovens without solid state heat control Microwave 25 to 35 minutes on '5'.
Chef
