Easy Beef and Bean Soup
The use of canned beans makes this hearty ground beef soup a snap to prepare.
1/2 pound lean 96 percent ground beef
2 cloves garlic, chopped fine
1 medium onion, chopped
2 teaspoons olive oil
1 (15-ounce) can white kidney or cannellini beans, drained and rinsed
1 medium carrot, sliced, or 1 cup sliced frozen carrots
1 stalk celery, sliced
2 cups (16 ounces) tomato juice
3 cups beef broth
1 teaspoon finely chopped rosemary
1 tablespoon finely chopped parsley
Black pepper to taste
- Brown ground beef with garlic and onion in oil in a large kettle or saucepan. Add beans and all remaining ingredients. Bring to a boil. Reduce heat. Simmer 20 to 30 minutes.
Makes 6 servings.
Nutritional Information Per Serving (1/4 of recipe): 22 grams carbohydrate, 7 grams fiber, 13 grams protein, 3 grams fat, 98 calories.
Copyright © 2007 by Cheryle Hart and Mary Kay Grossman.
Recipe Source: An excerpt from the book Feel-Good Diet by Cheryle Hart, M.D., and Mary Kay Grossman, RD; Published by McGraw-Hill; January 2007; 978-0-07-145378-3 Copyright © 2007 by Cheryle Hart and Mary Kay Grossman.