Low-Fat Soup - cooking recipe

Ingredients
    5 carrots
    1/2 head cabbage
    2 stalks broccoli
    1 can Ro-Tel tomatoes
    8 oz. fresh green beans
    8 oz. bean sprouts
    1 can corn
    1 can peas
    1 medium onion or bunch green onions
    1 can beef broth
    1 tsp. red pepper
    1 Tbsp. black pepper
    1 Tbsp. seasoned salt
    1 bunch parsley
    3 yellow squash
    1/2 bunch celery
    1 bunch bok choy
    3 potatoes
Preparation
    In a large pot, start beef broth. Add vegetables that you like and season as you like. Add water as you go to cover vegetables. Beef may be added to make this a beef stew or chicken stew.
    Cook until carrots are soft as they require the most time, 30 to 45 minutes. Freezes well in individual containers for later.
    Makes a lot.

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