Shepherd's Pie Soup
2 tsp olive oil
1 onion, shopped
2 cloves garlic, minced
1 lb lean ground beef
1 large carrot, diced
1 lb white potatoes (2 to 4) peeled and cut into 1/2 inch chunks
2 Tbsp tomato paste
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
4 cups sodium reduced beef broth
1/4 tsp pepper
pinch salt
1 cup frozen peas
In a Dutch oven or large heavy bottomed pot, heat oil over medium high
heat then saute onion, garlic and thyme until onion is just softened,
about 2 minutes. Add beef, carrot, celery and potatoes then cook,
stirring and breaking up beef with spoon, until beef is no longer pink,
about 3 minutes.
Stir in tomato paste, mustard and Worcestershire sauce then cook until
slightly thickened, about 2 minutes.
Add broth, pepper and salt then bring to a boil. Reduce heat, cover and
simmer until potatoes are tender, about 6 minutes. Stir in peas then
cook until heated through, about 1 minute.
Makes: 4 to 6 servings
Nutritional Information per each of 6 Servings: 262 calories, 19 gr
protein, 12 gr fat (4 gr sat fat), 19 gr carbohydrates, 3 gr fiber, 4 gr
sugar, 45 mg cholesterol, 532 mg sodium, 558 mg potassium
Posted by: Darlene BC <dsharple@shaw.ca>
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