South Beach Phase 1 vegetable beef soup.
Heat 2 tablespoons of the oil in a large pan at medium-high.
Add the steak and cook for 8 minutes or until well-browned and no longer pink in the center.
Set the steak aside on paper towels and cover with a layer of paper towels.
Heat 2 tablespoons of oil in the same pan over medium heat.
Add the celery, onion, and green beans and cook for 10 minutes, until the vegetables are lightly browned.
Add the steak, water, cabbage, spinach, tomatoes (with juice) and bring to a boil over high heat.
season to taste.
Reduce the heat to low, cover, and simmer for 1 1/2 hours, or until the steak is fork-tender.
Stir Occasionally throughout process.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (586g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 153 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 70.3mg||22 %|
|Sodium 120.1mg||4 %|
|Potassium 784.7mg||21 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 5.2g|
|Protein 26g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 293
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