Appetizers / Soups / Salads

Low Carb Mexi/Vegetable Soup is for Dinner.

Low Carb Mexi/Vegetable Soup takes 20 minutes to prepare.

Low Carb Mexi/Vegetable Soup takes 60 minutes to cook.

Low Carb Mexi/Vegetable Soup makes 10 servings.

The ingredients for Low Carb Mexi/Vegetable Soup are:

1-2 pounds lean ground beef(calculated at 1.5 lbs)
1 large head of cabbage chopped
1/2 of a red and a yellow or orange sweet pepper(green can be used instead)
1 cup chopped celery
4 cups low sodium chicken broth w/o MSG
6 cups water
2 tbsp onion powder
1 tbsp garlic powder(can use fresh)
1tsp ground cumin
1tsp oregano
3 tbsp chopped cilantro
2 13oz cans french style green beans(or 1 pound fresh)

Here is how you make Low Carb Mexi/Vegetable Soup:

Brown beef with spices in soup pot drain off any excess grease. Add all vegetables (except green beans if using canned), and all liquids. Bring to a boil then simmer covered for about an hour or until vegetables are tender. If using canned green beans, drain and add them then soup is complete. Balsamic vinegar can be left out for a few less carbs in the mix, but the taste it adds is worth the extra 5 carbs per pot full. Recipe makes about 10, 2 cup servings.Number of Servings: 10Recipe submitted by SparkPeople user SAVAGEAMAYA.

The nutritional information for Low Carb Mexi/Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 272.8

• Total Fat: 15.6 g
• Cholesterol: 52.0 mg
• Sodium: 717.1 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 4.8 g
• Protein: 19.5 g

Low Carb Mexi/Vegetable Soup is Mexican cuisine.

The dietary needs meet for Low Carb Mexi/Vegetable Soup is Low Carb