Whatchagot Soup

7 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Serving Size: 1 1/2 cup
  • Start to Finish: 30 mins
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Whatchagot Soup
tablespoons vegetable oil
ounces boneless meat (such as chicken, turkey, beef steak, or lean pork), cut into 1-inch cubes, or ground meat (such as beef, turkey, chicken, or sausage)
cups cutup vegetables (such as chopped zucchini, small broccoli or cauliflower florets, chopped celery, chopped onion, chopped carrots, chopped potatoes, corn, peas, and/or chopped, seeded tomatoes)
32 ounce carton beef or chicken broth
6 ounce can (1/3 cup) tomato paste
1 ounce envelope dry onion soup mix
teaspoon dried herb (such as Italian seasoning, basil, oregano, or rosemary), crushed; or 1/4 teaspoon crushed red pepper or dried thyme, crushed
cup cooked pasta or noodles, cooked rice, or cooked barley, or canned beans [such as kidney, navy, cannellini (white kidney), or black], rinsed and drained
Ground black pepper
  1. In a 4- or 5-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add meat; cook and stir until meat is browned and cooked through. If necessary, drain off and discard fat. Remove meat from saucepan; set aside.
  2. In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables; cook and stir for 3 to 5 minutes or until vegetables are crisp-tender. Return meat to Dutch oven.
  3. Stir broth, tomato paste, onion soup mix, and herb into mixture in Dutch oven. Bring to boiling over high heat; reduce heat. Cover and simmer for 15 minutes. Stir in cooked pasta, rice, barley, or beans. Season with salt and pepper. Makes 4 (1-1/2 cup) servings.
Nutrition Facts (Whatchagot Soup)
    Per serving:
  • 249 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 40 mg chol.,
  • 1825 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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