Hamburger Veggie Soup ~ 288 calories
This is a quick and easy version of vegetable beef soup. I use lean hamburger in this; however, you could use any type of lean beef.
- 1 lb 93/7 (lean) hamburger, browned/cooked
- 6 beef bouillon cubes
- 6 cups water
- 3 medium potatoes, cut into bite-size pieces
- 1 bag frozen mixed veggies: carrots, green beans, corn, and peas
- 2 stalks celery, cut into bite-size pieces
- 1/2 medium onion, chopped
- 1 can (14.5 oz.) diced tomatoes
- 3 T. flour
- 1 bay leaf
- 1 tsp. dried basil leaves
- 1 tsp. dried thyme leaves
- 1 tsp. dried parsley
- 1 tsp. salt
- 1/4 tsp. pepper
I used a bag of Green Giant veggies that had 6 servings. Each serving in this bag has 60 calories, 2 grams of protein, o grams of fat, and 12 grams of carbohydrates. If your bag of veggies is different, adjust the calories for this recipe accordingly.
If you like a thicker soup (stew) you can add more flour. For each 3 tablespoons of flour you add to the recipe, you will need to add the following to the nutritional counts for each serving: 13 calories, .5 grams of protein, 0 grams of fat, and 1 gram of carbohydrates
Add all ingredients in large pot and simmer for about 30 minutes or until veggies are soft.
Preparation time: 10-15 minutes
Cooking time: 30 minutes
Number of Servings: 6
Serving size: 1/6 of recipe (I evenly divide it into 6 containers when it has cooled a bit.)
Nutrition Info Per Serving
Freeze the Leftovers
You can freeze the extra to take to work or to use for another dinner. I pour each container into a zipper freezer bag. This works great for thawing quickly. Just put hot water in a bowl and set the zipper freezer bag into it to thaw. You don’t have to wait for it to thaw completely to dump it into a bowl and heat it in the microwave.