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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: Brown onions in 2 tb vegetable oil in a heavy frying pan over moderate
heat, stirring occasionally. Transfer onions with a slotted spoon to a
heavy saucepan. Add remaining tablespoon of oil to frying pan. Trim all
visible fat from the beef and cut into 3/4" cubes. (This is easier if the
meat is slightly frozen.) Brown beef in the frying pan over moderate heat,
stirring occasionally. Transfer meat with a slotted spoon into spoon into
saucepan with the onions. Discard as much fat as possible from the frying
pan. Add broth to frying pan and cook and stir over low heat to get as
many of the brown particles in the pan as possibe into the broth. Pour the
hot broth into saucepan with the onions and meat. Add seasoning and
tomatoes to meat and broth. Cover and simmer over low heat until meat is
tender. Remove from heat. Cool to room temperature. Refrigerate until
thoroughly chilled and the fat has risen to the top. Remove the fat and
discard it. Return the soup to heat. Taste for seasoning and salt if
necessary. Add potaoes to soup. Cover and simmmer 15-20 minutes or until
potatoes are tender. Serve 1 cup hot soup per serving. Food Exchange per
serving: 2 LEAN MEAT EXCHANGES + 1/2 BREAD EXCHANGE; CAL: 95; CHO: 9; PRO:
13gm; FAT: negl.LOW-SODIUM DIETS: Use low-sodium broth and fresh tomatoes
or tomatoes canned without salt.
Source: The NEW Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you
and yours via Nancy O'brion and her Meal-Master.
| Ingredients:
2 Cup(s) Onions; chopped 2 ts Paprika;
3 Tablespoon(s) Vegetable oil; 1/2 c Tomatoes; canned crushed
1 Pound(s) Ground round; -drained
8 Cup(s) Fat-free broth; Salt to taste
1/4 Teaspoon(s) Garlic powder; |
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