This soup is very good and satisfying. I want to make it tonight! I add 1T beef Better than Bullion to add depth of fflavor, since store bought beef stock is pretty watery. I turned my IP off to medium and then back to High when I realized Med was too low and that High was just right. Based on your Nutrition Information, Yield: 7 servings, Serving Size: 1 1/2 cups Amount Per Serving: Smart Points: 3 Points +: 4 Calories: 181 Total Fat: 6g Saturated Fat: g Cholesterol: 40mg Sodium: 592mg Carbohydrates: 14g Fiber: 2g Sugar: 4.5g Protein: 15.5g. I also added some Italian seasoning and minced garlic. We just made this for dinner… excellent. I used the recipe builder and it came out with 7 points! It’s even better with ground venison. I love having this soup in the house. I don’t want to get half way through and realize mine is too small for all the ingredients. Add the onion, celery, carrots, and garlic. Reduce heat. I made this soup for dinner tonight. Maybe, but I have not tested so not sure how it will taste. low? I will be making it again and again and again . My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). Per serving: 3 Freestyle SmartPoints (5 Green, 3 Blue, 3 Purple). Making again soon, and may add green beans or zucchini. Second time making this recipe absolutely amazing!!! Most of our dinners lately have consisted of a protein and a vegetable which is great but has gotten boring. Just made this tonight. have some purple I need to use up. We made this last night and it was AMAZING. Love all of your recipes, Gina! ???? I definitely will make this again! I’ll be making this one again. This recipe reminded me of that. When I went shopping, there was 95% beef/5% fat ground beef so I used that. Made exactly as described and it was perfect. I added a pinch a of marjoram, hot pepper flakes, two cloves of minced garlic, and a splash or two of red wine vinegar. Why don’t you drain the grease off the meat after browning it? I have both your cookbooks and couldn’t eat healthy without you! If you like the carbs, you can also add some whole wheat elbow macaroni or veggie tortellini. Just made it, my family ate it all asits written. do you think that will work? It reheats really well from frozen. Gina Walmart carries 96% lean ground beef that brings it down a little further. Thanks! I made this for dinner on a cold winter evening with a slice of cornbread. Sprinkle rice over cabbage. Serving size is always listed right before the nutritional info. What could the difference in points be? Now I know what I can do with my frozen whole tomatoes…If one want to make this into Sweet and sour cabbage soup experiment with adding vinegar and a little sugar depending on if you prefer sweet or sour. I make something similar with rice. What do you think the calorie count would be for chicken breast cut up into cubes ? Especially wondering about recipes you pressure cook without liquid as my pressure cooker requires a cup of liquid with every use. Going to make this for dinner tonight. If you use turkey ground meat do you need to change the broth to chicken broth? I added mushrooms, red pepper flakes, Italian seasoning, pepper, and garlic but kept everything else spot on to the recipe. I did have to make a minor adjustment, using what I had on hand. I did evacuate my house on the first few times I used, so feel free to do that. Made mine with 95% lean beef and counted the soup as 2 points for 1 1/2 cups. Flavor. Made a half recipe in the IP (half all, 15.
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