Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef, page 170) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce.

　　

Ingredients

Serves 6; 1 cup per serving

　　Cooking spray

　　1 medium onion, chopped

　　1 medium rib of celery, diced

　　1 medium carrot, sliced

　　1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled

　　2 medium garlic cloves, minced

　　1/2 teaspoon dried thyme, crumbled

　　4 cups Beef Broth (page 52) or commercial fat-free, no-salt-added beef broth

　　1 cup chopped cooked lean roast beef, cooked without salt, all visible fat discarded

　　1 cup cut fresh or frozen green beans

　　1 medium tomato, chopped

　　Pepper to taste

　　

Step 1

Lightly spray a Dutch oven with cooking spray. Cook the onion, celery, carrot, oregano, garlic, and thyme over medium heat for 4 minutes, or until the onion is soft, stirring occasionally.

　　

Step 2

Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 30 minutes, or until the vegetables are tender.

　　

Cook’s Tip on Thickening Soup

Step 3

To thicken and enrich most kinds of soup, either add some vegetables if none are called for or use more vegetables than the recipe specifies. Once they’ve cooked, transfer some or all of the vegetables to a food processor or blender and process until smooth, adding a little liquid if needed. Stir the processed vegetables back into the soup

　　

Nutrition Information

Step 4

(Per serving)

　　

Step 5

Calories: 70

　　

Step 6

Total fat: 1.0g

　　

Step 7

Saturated: 0.5g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.0g

　　

Step 10

Monounsaturated: 0.5g

　　

Step 11

Cholesterol: 13mg

　　

Step 12

Sodium: 46mg

　　

Step 13

Carbohydrates: 6g

　　

Step 14

Fiber: 2g

　　

Step 15

Sugars: 3g

　　

Step 16

Protein: 9g

　　

Step 17

Calcium: 35mg

　　

Step 18

Potassium: 304mg

　　

Dietary Exchanges

Step 19

1 vegetable

　　

Step 20

1 very lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition