Chapter 3: Lunch and Supper Soups 91 Stuffed Green Pepper Soup Susan Barnes’s recipe for this zesty soup has the flavors of everyone’s favorite baked stuffed green peppers! Per Serving: Makes 6 entrée servings Calories: 260 % calories from fat: 15 1 pound lean ground beef, browned, crumbled Protein (g): 21.1 Carbohydrate (g): 34.0 1 quart tomato juice Fat (g): 4.0 1 can (14 1/2 ounces) each: diced and crushed Saturated fat (g): 1.7 tomatoes, undrained Cholesterol (mg): 46.2 Sodium (mg): 781 2 each: chopped medium onions and green peppers Exchanges: 2/3 cup uncooked converted long-grain rice Milk: 0.0 Salt and pepper, to taste Vegetable: 2.5 Fruit: 0.0 Bread: 1.5 1. Combine all ingredients, except rice, salt, and Meat: 1.5 pepper, in slow cooker; cover and cook on low Fat: 0.0 6 to 8 hours, stirring in rice during last 2 hours. Season to taste with salt and pepper. Hamburger Goulash Soup This is a great entrée soup the whole family will enjoy. Per Serving: 6 entrée servings Calories: 202 % calories from fat: 16 Protein (g): 16.6 12–16 ounces lean ground beef Carbohydrate (g): 27 3 cups reduced-sodium fat-free beef broth Fat (g): 3.6 1 cup canned stewed tomatoes Saturated fat (g): 1.4 Cholesterol (mg): 35.2 3 cups cubed potatoes Sodium (mg): 259 2/3 cup each: chopped onion, red or green bell pepper Exchanges: 3 tablespoons paprika Milk: 0.0 Vegetable: 0.0 ¾ teaspoon each: chili and garlic powder Fruit: 0.0 1/2 teaspoon each: caraway seeds, dried thyme leaves Bread: 1.5 1 tablespoon Worcestershire sauce Meat: 2.0 Fat: 0.0 1/4 cup catsup Salt and pepper, to taste 1. Cook beef in lightly greased large saucepan over medium heat until is browned, about 5 minutes, crumbling with a fork. Add beef and remaining ingredients, except salt and pepper to slow cooker; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper.
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