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Stove-Top Vegetable Beef Soup

(2-1/2 lb) red potatoes, peeled,
cut into 1/2 inch cubes

(1 lb) butternut squash, peeled,
cut into 1/2 inch cubes

6 cups beef broth
1 lb beef stew meat, cut into 1/2 inch cubes
1 onion, coarsely chopped
3 garlic cloves, chopped
1/4 cup Italian salad dressing

1 tbsp paprika
1 tbsp dried oregano leaves
1 tsp ground black pepper
(16 oz) frozen mixed vegetables


1. Bring potatoes, squash and broth to a boil in stockpot over medium-high heat.
Reduce heat to low and simmer 10 minutes.

2. Meanwhile, in a large skillet over medium-high heat cook meat, onions and garlic and dressing 5 minutes or until meat is evenly browned, stirring occasionally.
Add in seasonings; cook 5 minutes, stirring frequently.

3. Add skillet mixture to stockpot; stir to combine. Simmer 30 minutes, stirring occasionally.
Add and stir in the mixed vegetables; simmer 10 minutes, stirring occasionally.

Yield: 8 Servings
Serving Size: 1-1/2 cups per serving

Weight Watchers PointsPlus+ = 6 (Low Calorie, Low Fat, High Vitamin A)

Carb Choices:
Diabetic Exchange:
2 Starch + 1 Meat (L)

Calories 250, Total fat 4.5g, Saturated Fat 1g, Cholesterol 25mg, Sodium 710mg, Carbs 37g,
Fiber 5g, Sugars 7g, Protein 17g, Vitamin A 130 %DV, Vitamin C 40 %DV, Calcium 8 %DV,
Iron 15 %DV.
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PointsPlus+ = 6
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