Beef / Pork

Creamed Basil Vegetable Beef Soup is for Soup.

Creamed Basil Vegetable Beef Soup takes 20 minutes to prepare.

Creamed Basil Vegetable Beef Soup takes 50 minutes to cook.

Creamed Basil Vegetable Beef Soup makes 8 servings.

The ingredients for Creamed Basil Vegetable Beef Soup are:

4 Beef neck bones washed and fat removed, leave bone
1 Large Leek stalk
10 baby carrots
1 cup diced butternut squash
1 cup diced winter squash
4 medium potatoes, peeled and diced
4 ears of corn cut in half
2 cups of fresh basil
1 cup non fat cottage cheese
Dried herbs
Garlic
Salt
Pepper

Here is how you make Creamed Basil Vegetable Beef Soup:

Trim the neck bones of fat as best as possible. Leave the bones in. Place the beef in a pressure cooker for about 25 mins. Chop all the other veggies and boil for about 20 mins. Wash the basil and place in a blender with Non fat cottage cheese. Add some of the broth from the veggies and liquify. Combine the beef and broth from the pressure cooker with the vegetables and broth. Add the basil and cheese sauce and simmer for 5 minutes. Serve hot with 1 tsp of parmesean cheese. Serving Size: About 8 large soup bowlsNumber of Servings: 8Recipe submitted by SparkPeople user PATTY_IN_MIAMI.

The nutritional information for Creamed Basil Vegetable Beef Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 361.3

• Total Fat: 8.4 g
• Cholesterol: 4.5 mg
• Sodium: 179.3 mg
• Total Carbs: 53.6 g
• Dietary Fiber: 10.2 g
• Protein: 22.2 g

The dietary needs meet for Creamed Basil Vegetable Beef Soup is Low Fat