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Soup with Beef and Baked Vegetables
Soup with Beef and Baked Vegetables
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Recipe Details:
Highly nutritious and rich in taste, this diabetic-friendly soup is a great dinner option.
Nutrition Facts:
Per one serving: Fat 5g, Saturated fat 2g, Sodium 180mg, Cholesterol 46mg, Carbohydrates 25g.
Cooking Times:
Serves: 6 Prep time: 30 mins Baking time: 50 mins Cooking time: 30 minutes
Ingredients:
Ground beef – 1 lb.
Pumpkin (cut in small cubes) – 2.5 cups
Small potato (cut in medium pieces) – 0.5 lb.
Canned tomatoes (with juice) – 1 cup
Medium carrots (cut in pieces) – 2
String beans – 0.5 cup
Canned corn – 0.5 cup
Big onion (cut in cubes) – 1
Bell pepper (cut in small pieces) – 1
Chopped garlic – 3 cloves
Vegetable oil – 2 tsp.
Fresh champignon mushrooms (cut in quarters) – 0.5 lb.
Step 1 Preheat oven to 430 F. On a flat baking sheet, evenly place potato, pumpkin, carrots, onion, garlic, string beans and thyme. Sprinkle the vegetables with vegetable oil and stir. Bake for 30 minutes, stir once after 15 minutes. Step 2 At the same time, fry the ground beef in vegetable oil in a 4-quart pot until golden brown, stirring occasionally with a wooden spatula. If necessary, drain excessive fat. Step 3 Add tomatoes, mushrooms, and corn to the baking sheet with vegetables. Bake 15 more minutes until golden brown. Step 4 Using a strainer, take the baked vegetables off the baking sheet and add them to the beef. Slowly add the vegetable broth and cook over medium heat, with the lid closed, for 20 minutes. Step 5 Take thyme out of the pot. Add spinach or Napa cabbage and cook with the lid closed for about 10 more minutes. Step 6 Add the chopped parsley to the soup, serve and enjoy!
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