recipe Stuffed Green Pepper Soup and Hamburger Goulash Soup by zuperbayu


									                                          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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