Appetizers / Soups / Salads

Pastrami pepper soup - lo cal is for Soup.

Pastrami pepper soup - lo cal takes 15 minutes to prepare.

Pastrami pepper soup - lo cal takes 35 minutes to cook.

Pastrami pepper soup - lo cal makes 10 servings.

The ingredients for Pastrami pepper soup - lo cal are:

8 c. water, divided
3 T. beef soup base
10 oz. broccoli florets
2 large stalks celery, diced
10T. onion, minced, dried
4 T. oregano
3 T. basil
3 T, ground black pepper
1/2 c. flour
3 oz. pastrami, diced

Here is how you make Pastrami pepper soup - lo cal:

Makes 10 1 c. servings.1. Boil 6 c. water and soup base in a large pot. 2. Add broccoli florets, diced celery, dried onion, oregano, basil and ground pepper. Simmer until veggies are soft.3. If you want a semi-pureed texture, use a hand blender at this point.4. IF you want a thick soup: In a separate bowl, add 2 c. water and then 1/2 c. flour slowly, whisking briskly until well blended with no lumps.Slowly add flour mixture, whisking until well blended with no lumps. Omit this step, if you wish. 5. Add diced pastrami.6. Increase to medium heat, stirring often to prevent sticking.7. Serve hot. Leftovers freeze well.Variations:1. Omit flour (thickening agent).2. Omit herbs. Adjust seasoning with pepper only.3. Omit pastrami. Can add ham, turkey or chicken.Number of Servings: 10Recipe submitted by SparkPeople user PBIGELOW6.

The nutritional information for Pastrami pepper soup - lo cal is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 69.2

• Total Fat: 1.8 g
• Cholesterol: 5.8 mg
• Sodium: 897.5 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 2.6 g
• Protein: 4.1 g

The dietary needs meet for Pastrami pepper soup - lo cal is Low Fat