Appetizers / Soups / Salads

Kale and Veggie Soup Low Carb is for Soup.

Kale and Veggie Soup Low Carb takes 45 minutes to prepare.

Kale and Veggie Soup Low Carb takes 20 minutes to cook.

Kale and Veggie Soup Low Carb makes 10 servings.

The ingredients for Kale and Veggie Soup Low Carb are:

6 cups chicken broth (use low sodium if sodium is a concern)

1 pound top sirloin steak, trimmed of all fat and gristle = 12 ounces when done, minced to small bite-sized chuncks

1/4 cup onion - minced
2 cups green beans (raw) 1 inch size
1 cup mushroom pieces, cut small
1/4 cup sweet bell pepper - yellow or red or both
6 cups chopped kale - all ribs of the leaves removed!
1 cup diced yellow squash

Spices:
1 teaspoon garlic powder
Can also add oregano and rosemary if wanted (I like the way they taste)

Here is how you make Kale and Veggie Soup Low Carb:

In a large stew pot, add broth, meat and all veggies (except kale). Add spices if using any.Turn on heat and bring soup to a boil. Add Kale a cup at a time, stirring until cooks down a little. Once all kale is added, cook until the squash is soft.Serve with salad and fruit for dessert.Serving Size: 10 servings of 1-cupNumber of Servings: 10Recipe submitted by SparkPeople user NRVLAURA.

The nutritional information for Kale and Veggie Soup Low Carb is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 108.4

• Total Fat: 3.4 g
• Cholesterol: 33.3 mg
• Sodium: 618.4 mg
• Total Carbs: 7.6 g
• Dietary Fiber: 2.5 g
• Protein: 13.2 g

The dietary needs meet for Kale and Veggie Soup Low Carb is Low Carb