Healthy Food: Beef Soup with Root Vegetables - 22g Carbs, 4g Fiber

Beef Soup with Root Vegetables - 22g Carbs, 4g Fiber

Serving Size: 6

1 pound beef chuck
5 cups water
6 Wyler's Reduced Sodium Beef Bouillon Cubes
3 cloves garlic -- minced
1 can diced tomatoes -- with juice
1 parsnip -- sliced
1 turnip -- diced
2 carrots -- diced
1 onion -- diced
3 Yukon Gold potatoes -- diced
1 teaspoon fresh thyme
1 tablespoon fresh dill
2 tablespoons fresh parsley

Mix all ingredients except dill in a 4-qt or larger slow-cooker. Cover and cook on low 7 to 9 hours or until beef and vegetables are tender. Stir in dill, ladle into soup bowls .

Serving Size: 6
Per Serving : 263 Calories; 12g Fat (43.1% calories from fat); 14g Protein; 22g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 616mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.