Friday, February 6, 2009

Soups on!

It's cold here again! Soup sounded like a good choice for dinner. With some good bread,an easy dinner. I am in heaven until I remember that it below zero out side. This recipe is from Cooking Light. And it is good for lunch the next day.

Stuffed Pepper Soup

1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4-ounce) can tomato soup, undiluted
1 1/2 cups hot cooked white rice

Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.

Yield: 6 servings

CALORIES 219 (30% from fat); FAT 7.2g (sat 2.6g,mono 2.9g,poly 0.8g); PROTEIN 11.7g; CHOLESTEROL 26mg; CALCIUM 39mg; SODIUM 444mg; FIBER 3.2g; IRON 2.7mg; CARBOHYDRATE 27.5g
The Junk Mammas

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