| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Soups, Low-fat | 5 | Servings | |
INGREDIENTS
| 5 | c | Water |
| 4 | oz | Lean beef cubes or soupbones |
| 2 | lg | Onions |
| 2 | ts | Vegetable oil |
| 1/4 | ts | Pepper |
| 2 | Bay leaves | |
| 1/4 | ts | Dried thyme |
| Salt (optional) | ||
| Grated Parmesan cheese |
INSTRUCTIONS
Combine the water and soup bones or beef in a saucepan. Cook for 4 hours or overnight in a slow cooker. Remove the soup bones or beef. Slice the onions and saute in a skillet in the vegetable oil until brown and tender. Add to the beef stock along with the seasonings. Simmer for 30 minutes to 1 hour to blend the flavors. Remove the bay leaves before serving. Serve with a teaspoon of grated cheese on top. Makes 5 cups. 1 cup serving - 85 calories, 1 med-fat meat exchange 3 grams carbohydrate, 7 grams protein, 5 grams fat 55 mg sodium, 118 mg potassium, 22 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 Compare Betty Crocker recipe made with canned broth and butter : 1 cup, 385 calories, 18 g carb, 21 g protein, 25 g fat, 1000 mg sodium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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