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Spicy Black Bean Sausage Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Vegetable Beef Noodle Soup
Yield: Makes 6 servings
Clean up is a snap with this hearty one-pot soup. Similar to the familiar favorite stew, everything is cooked together for a mouthwatering blend of flavors.
Ingredients:
Nonstick cooking spray
8
ounces beef for stew, cut into 1/2-inch pieces
3/4
cup unpeeled cubed potato (1 medium)
1/2
cup sliced carrot
1
tablespoon balsamic vinegar
3/4
teaspoon dried thyme
1/4
teaspoon black pepper
2-1/2
cups fat-free reduced-sodium beef broth
1
cup water
1/4
cup chili sauce or ketchup
2
ounces uncooked thin egg noodles
3/4
cup jarred or canned pearl onions, rinsed and drained
1/4
cup frozen peas
Preparation:
1.
Lightly spray large saucepan with cooking spray. Heat over medium-high heat until hot. Add beef; cook 3 minutes or until browned on all sides, stirring occasionally. Remove from pan.
2.
Cook potato, carrot, vinegar, thyme and pepper 3 minutes in same saucepan over medium heat. Add beef broth, water and chili sauce. Bring to a boil over medium-high; add beef. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork-tender.
3.
Bring beef mixture to a boil over medium-high heat. Add pasta; cook, covered, 7 to 10 minutes or until pasta is tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve immediately.
Nutritional Information:
| Serving Size: 1-1/2 cups soup | |
| Sodium | 258 mg |
| Protein | 15 g |
| Fiber | 1 g |
| Carbohydrate | 24 g |
| Cholesterol | 28 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories | 182 |
| Calories from Fat | 14 % |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 1 |
| Starch | 1 |
This recipe appears in:
Soups
