Appetizers / Soups / Salads

Jenny Craig Vegetable Beef Soup is for Dinner.

Jenny Craig Vegetable Beef Soup takes 10 minutes to prepare.

Jenny Craig Vegetable Beef Soup takes 110 minutes to cook.

Jenny Craig Vegetable Beef Soup makes 10 servings.

The ingredients for Jenny Craig Vegetable Beef Soup are:

1/2 lb lean boneless top round steak
Pam spray
1 tsp olive oil
1 1/2 cups onion, thinly sliced
1 tsp sugar
3/4 tsp salt
1 tsp garlic, minced
1 1/2 cups water
2 cans (14.75 oz) no-salt-added beef broth
1 can (14.75 oz) no-salt-added whole tomatoes, undrained and chopped
1/2 tsp dried thyme
1/2 tsp pepper
1 bay leaf
1 1/2 cups cabbage, coarsely chopped
1 cup celery, chopped
1 cup carrot, sliced
1 medium-sized yellow squash, cut into 1-inch chunks
1 small zucchini, cut into 1-inch chunks

Here is how you make Jenny Craig Vegetable Beef Soup:

1. Trim fat from steak; cut steak into 1-inch pieces.2. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook unitl browned on all sides, stirring often.3. Remove steak from Dutch oven, and set aside.4. Add oil to large pot or Dutch oven. Place over medium-high heat until hot. Add onion; saute 5 minutes or until tender. 5. Reduce heat to medium-low; add sugar and salt. Cook 15 minutes or until golden, stirring occasionally.6. Add garlic; cook 1 minute. 7. Add beef, water, and next 5 ingredients to onion mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour. 8. Add cabbage and remaining ingredients. Cover and simmer 25 minutes or until vegetables are tender. 9. Remove and discard bay leaf. Serving Size: makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user REDCHOWKRAY.

The nutritional information for Jenny Craig Vegetable Beef Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 103.7

• Total Fat: 1.5 g
• Cholesterol: 20.0 mg
• Sodium: 665.8 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 2.2 g
• Protein: 13.1 g