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Microwaved Vegetable Soup

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Ingredients
  Extra lean ground beef 1 Pound
  Onion 1 Medium, finely chopped
  Sliced celery 1 Cup (16 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Diced potatoes 1 Cup (16 tbs)
  Bay leaf 1
  Basil 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Shredded cabbage 1 Cup (16 tbs)
  Canned tomatoes with liquid 16 Ounce (1 Can)
  Hot water 3 Cup (48 tbs)
Directions

Crumble ground beef into 4-quart casserole.
MICROWAVE 4 MINUTES on HIGH, or until set.
Drain fat.
Add onion, celery, carrots, potatoes, bay leaf, basil, salt, cabbage, tomatoes and water.
Mix thoroughly.
Cover.
MICROWAVE 10 MINUTES on HIGH.
Stir.
Reduce setting.
MICROWAVE 20 to 30MINUTES on '8', or until vegetables are tender crisp.
Let stand 5 to 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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4.02
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 173 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 1.8 g8.9%

Trans Fat 0.3 g

Cholesterol 46.9 mg15.6%

Sodium 842.1 mg35.1%

Total Carbohydrates 16 g5.2%

Dietary Fiber 3.7 g15%

Sugars 3.4 g

Protein 19 g37.4%

Vitamin A 97.4% Vitamin C 26.7%

Calcium 6.8% Iron 18.3%

*Based on a 2000 Calorie diet

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Microwaved Vegetable Soup Recipe