Use canned beans to make this soup in a
snap.
Easy Beef and Bean Soup
- 1/2 pound lean (96 percent) ground beef
2 cloves garlic, chopped fine
1 medium onion, chopped
2 teaspoons olive oil
1 (15-ounce) can white kidney or cannellini beans, drained and
rinsed
1 medium carrot, sliced, or 1 cup sliced frozen carrots
1 stalk celery, sliced
16 ounces tomato juice
3 cups beef broth
1 teaspoon finely chopped rosemary
1 tablespoon finely chopped parsley
Black pepper to taste
- Brown ground beef with garlic and onion
in oil in a large kettle or saucepan. Add beans and all remaining
ingredients. Bring to a boil. Reduce heat. Simmer 20 to 30 minutes.
Makes 6 servings.
Nutrition Facts Per Serving: 22 grams carbohydrate,
7 grams fiber, 13 grams protein, 3 grams fat, 98 calories, Lo-Lo
Copyright © 2007 by Cheryle Hart and
Mary Kay Grossman
Recipe Source: An excerpt from the book
Feel-Good Diet by Cheryle Hart, M.D., and Mary Kay Grossman,
RD; Published by McGraw-Hill; January 2007;$22.95US/$27.95CAN;
978-0-07-145378-3 Copyright © 2007 by Cheryle Hart and Mary
Kay Grossman. To learn more about this book please click
here.
