Tuesday, May 19, 2009

Italian Beef Soup

As you guys may know I've been following a Jillian Michaels-approved diet and exercise plan lately (on her website free for 30 days) and this came up the other night for dinner.

And with a few tweaks (adding herbs and half an onion) oh my it's really good. Geoff even approved.

And it was easy. That's probably the best part. Jillian says this makes 4 servings to be served with a whole wheat roll (80 calories). I just cut a pita in half and then cut it open and toasted that -- 80 calories and it was HEAVENLY with the soup -- nice and crispy.

Anyway, here's the soup as I made it (but with her info about calories, etc. -- the onion adds a minimal amount of calories)

Italian Beef Soup

Prep Time: 15 mins Cook Time: 20 mins
Total Time: 35 mins
Makes 4 Servings:
Per Serving: Calories: 328 , Total Fat: 10 g , Carbs: 28 g , Protein: 33 g , Cholesterol: 70 mg , Sodium: 1228 mg

1 pounds beef, lean ground
3 clove(s) garlic, chopped
1/2 onion, chopped
2 - 3 bay leaves
1 tsp. dried basil
1/2 tsp. Italian seasoning
1/2 tsp. oregano
1/2 teaspoon pepper, black
1/4 teaspoon salt
28 ounce(s) broth, beef (I used a 32 oz. box)
14 1/2 ounce(s) tomatoes, stewed, Italian-style
1 cup(s) carrot(s) (chopped)
1 can(s) beans, cannellini
1 medium zucchini (chopped)
2 cup(s) spinach, fresh

Saute the beef, garlic and onions until browned, breaking the beef up into 3/4" pieces (like mini meatballs). Add herbs, salt and pepper halfway through so the meat gets seasoned.

Drain the beef and wipe out the pan. Put beef back into pan, add broth, tomatoes and carrots, bring to a boil, reduce to low and simmer 10 minutes.

Add beans and zuchhini and boil for another 4 - 5 minutes.

Take off heat, add spinach and devour.

I added some fresh basil to each bowl. This soup is sooo delicious.

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