Italian Vegetable Soup
This soup makes 12 servings. Each serving contains 147 calories (per serving), 1 g saturated fat, 2 g fat, 6 g fiber, 20 g carbohydrates, 0 g trans fat, 53 mg sodium.
1 pound lean ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
1 can (14.5 oz.) no salt added tomatoes, chopped
2 cans (8 oz. each) no salt added tomato sauce
1 can (16 oz.) Bush’s dark red kidney beans, drained and rinsed
1 can (14 oz.) lower sodium beef broth or can use 2 cups water with 2 packets of Herb-Ox sodium free beef broth
1 Tbsp. dried parsley flakes
1/2 Tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/4 tsp. black pepper
2 cloves garlic, chopped
1 cup frozen green beans or frozen corn
2 cups shredded cabbage
1/2 cup dry elbow macaroni
Parmesan cheese (optional)
Brown ground beef in a medium skillet, drain fat. Place cooked ground beef in a Dutch oven with onion, celery, carrots, tomatoes, tomato sauce, beans, green beans, and corn. Add broth, parsley, oregano, basil, pepper, and garlic. Mix and heat to boiling. Lower heat and simmer covered for 20 minutes. Add cabbage and macaroni bring to a boil and simmer until macaroni and vegetable are tender about 10 minutes. Sprinkle with cheese before serving.
These blogs were written by various members of the CHI Health care teams.