Monday, January 10, 2011

Vegetable Beef Soup

Here is a nice easy and tasty soup that has no quilt

 Vegetable Beef Soup


  • 1 pound beef top sirloin steak, cut into 1/2-inch cubes
  • 1/4 teaspoon pepper, divided
  • 2 teaspoons olive oil
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cups cubed peeled potatoes
  • 1-1/4 cups water
  • 2 medium carrots, sliced
  • 1 tablespoon onion soup mix
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried tarragon
  • 2 tablespoons cornstarch
  • 1/2 cup white wine or additional beef broth ( I use beef broth)


  • Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak
  • in batches in oil over medium heat. Add the broth, potatoes, water,
  • carrots, onion soup mix, basil, tarragon and remaining pepper; bring
  • to a boil. Reduce heat; cover and simmer for 20-25 minutes or until
  • vegetables are tender.
  • In a small bowl, combine the cornstarch and wine until smooth; stir
  • into soup. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Yield: 7 servings.
Nutrition Facts: One serving (1 cup) equals 192 calories,  6 g fat (2 g saturated fat), 44 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Roasted Vegetable Soup

Here is a nice little soup to try for a cold and blustery day like today
Roasted Vegetable Soup recipe
1 large parsnip, peeled, thinly sliced
2 large  carrots, peeled, thinly sliced
1 large red pepper, cut into 1/2-inch chunks
1 large  sweet potato, peeled, cut into 1/2-inch chunks
1/4 cup KRAFT Light House Italian Dressing
2-1/2 cups  fat-free reduced-sodium chicken broth, divided
1 can (15 oz.) cannellini beans, rinsed
1/2 tsp.  freshly ground black pepper
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup  chopped fresh basil

Make It

HEAT oven to 375ºF.
SPREAD vegetables onto bottom of 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 min. or until vegetables are tender, stirring after 20 min.
ADD 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into large saucepan. Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.
SERVE topped with cheese and basil.
* Made with quality cheeses crafted in the USA.
Substitute Italian parsley for the basil.
Calories  280 Total fat  7 g Saturated fat  3 g Cholesterol  15 mg Sodium  790 mg Carbohydrate  40 g Dietary fiber  12 g Sugars  8 g Protein  17 g Vitamin A  270 %DV Vitamin C  50 %DV Calcium  50 %DV
Iron  15 %DV

Brown Sugar-Glazed Beets

Here is a tasty lowfat recipe to give a try

3 tbsp dark brown sugar
2 tbsp orange juice
1 tbsp unsalted butter
1/4 tsp salt
1/4 tsp pepper
3 cups of steamed beets 1 inch cubes

first steam beets, then combine brown sugar, orange juice, butter, salt and pepper. cook over medium heat, until sugar and butter mel. and starts to bubble. stur in beets and cook until liquid evaporates about 6 to 8 minutes.

74 calories, 2 g fat, 5 mg cholestrol, 14 g carb, 1 g of protien, 2 g fiber, 164 mg sodium, 276 potassium