Nutritive Information
- Calories: 159.71cal
- Protein: 9.27g
- Fat: 4.28g
- Fiber: 2.09g
- Cholesterol: 17.40mg
- Fiber: 2.09g
- Vitamin A: 845.88RE
- Vitamin C: 43.64mg
- Vitamin E: 4.70mg
- Thiamine: 0.16mg
- Riboflavin: 0.11mg
- Niacin: 3.00mg
- Vitamin B6: 0.38mg
- Vit. B12: 1.04mcg
- Folate: 26.98mcg
- Sodium: 246.98mcg
- Calcium: 75.61mg
- Magnesium: 44.35mg
- Potassium: 815.06mg
- Iron: 2.16mg
- Zinc: 1.76mg
Ingredients
- 7/16 pound Steak Flank Lean
- 19 ounces Tomato canned
- 1/4 teaspoon Basil
- 1/8 medium Garlic clove crushed, 1 medium
- 1/8 medium Onion, 1 medium
- 3/4 quart Water
- 1/4 teaspoon Salt lite
- 1/4 teaspoon Pepper
- 1-1/2 pieces Bay leaf
- 12 fluid ounces Carrots sliced, 1 cup
- 1-1/2 medium Parsnips, 1 medium
- 5/16 Cabbage, 1 head
- 2.1 medium Potato raw w/o skin
- 2.4 pieces Celery, 1 stalk
- 5/16 teaspoon Hot Pepper Sauce
Instructions
- In a very large pot, combine steak cut in chunks, 2 large cans Italian Style Whole Tomatoes, basil leaves, water, salt, pepper, and whole bay leaves. Simmer 1-1/2 hours.
- Add 2-1/2 pounds carrots and parsnips cut into 1 inch chunks, and simmer for another hour.
- Add 1 large head of cabbage (new or savory works well), 7 large potatoes cubed, 1 bunch of celery chopped (leaves and all - just washed). Simmer for another 1/2 hour (just until the potatoes are done).
- Enjoy! 1 large bowl a day. Add hot sauce to your bowl of soup to off-set no salt. You may add any other vegetables you like as long as they are low in calories.
