LOW-FAT VEGETABLE SOUP WITH BEEF

Serves: 6

INGREDIENTS:

2 cups canned or fresh tomatoes
2 cups cabbage
1 cup or 3-4 carrots, sliced
2 cups green beans
2 cups diced potatoes
1 lb. stew beef or leftover beef and stock from roast

DIRECTIONS:
1. If meat has not been cooked, cook until tender in 1-2 tablespoons oil.2. Combine all vegetables with cooked meat. Season with 1 teaspoon salt. Simmer for one hour. You may add broth or tomato juice if additional liquid is needed.

NUTRITION INFO:
Calories: 192.3
Fat: 3.6 g
Carbohydrates: 18.5 g
Protein: 22.1 g