We had this for dinner tonight and everyone really liked it. I will definitely make it again!
Beef, Tomato and Acini di Pepe Soup
Serving Size: 1 generous cup (about 6 servings)
Weight Watchers Smart Points: 5
Calories: 249
Fat: 8 g
Carb: 23 g
Fiber: 3 g
Protein: 21 g
Sugar: 4 g
Sodium: 593 mg
Cholesterol: 49 mg
Ingredients:
- 1 lb 90% lean ground beef (I actually used 96% ground beef)
- 1 1/2 teaspoon salt
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 28 oz can diced tomatoes
- 32 oz beef stock
- 2 bay leaves
- 4 oz small pasta such as Acini di pepe
- grated parmesan cheese, optional
**After this had been cooking for a while I taste tested and felt it was lacking flavor. I added beef boullion cubes to add additional flavor.** (This increases the sodium)
In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and cook 3 to 4 minutes. Place beef mixture in the crock pot with the tomatoes, stock and bay leaf, cover and cook on low 8 hours. (I put it on high for about an hour to get it going!) Just before you want to eat, cook the pasta on the stove according to package directions. Add the pasta, stir and serve!
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