| 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
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”