Vegetable-Beef Soup
Garlic Bread
Ingredients
- ½ lb lean ground beef
- ½ zucchini, cut into half moons
- ¼ cup chopped onion
- 1½ tsp minced garlic
- ½ (16-oz) pkg frozen mixed vegetables
- 1 (14.5-oz) can no-salt-added diced tomatoes with Italian seasoning
- 2 cups low-sodium chicken broth
- ½ (15-oz) can great Northern beans, drained and rinsed
Instructions
- Cook beef, zucchini, onion, and garlic in a Dutch oven over medium heat until beef is browned and crumbly; drain, and return to pot.
- Add mixed vegetables and remaining ingredients; bring to a boil, reduce heat, and simmer 10 minutes.
Side Dish Ingredients
- ½ (8-oz) French baguette
- 1 Tbsp olive oil
- 1 clove garlic, halved
Side Dish Instructions
- Preheat oven to 350°F. Cut bread diagonally into ½-inch slices, cutting into but not completely through other side. Combine oil and garlic; brush on cut sides of bread. Wrap bread in foil.
- Bake 15 minutes. Open foil, and bake 5 minutes longer or until lightly browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
304
|
160
|
464
|
| Fat (g) | 6 | 5 | 11 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 29 | 5 | 34 |
| Carb (g) | 33 | 26 | 59 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 720 | 280 | 1000 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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- Matching Grocery List
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