- Makes: 4 servings
- Serving Size: 1 1/2 cup
- Start to Finish: 30 mins
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)
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
- 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.
- 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.
- 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