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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Autumn Soup–Modified **

8 ounces sirloin steak, trimmed, ground 1 teaspoon salt
1 cup onion, finely chopped 1 teaspoon brown bouquet sauce
1 cup water 1/4 teaspoon black pepper
1-1/2 cups celery, chopped 1 bay leaf
1-1/2 cups carrots, chopped 1/8 teaspoon basil
1-1/2 cup potatoes, cubed 6 tomatoes, peeled chopped
  1. In a nonstick skillet cook ground meat and onion together until the meat is browned and the onion is tender–about 5 minutes. Transfer to a large kettle.
  2. Add remaining ingredients, except tomatoes, cover and simmer 20 minutes.
  3. Add chopped tomatoes, cover and simmer 10 minutes more or until vegetables are tender.

Serves: 8 Nutrition Facts

Calories: 127 Saturated Fat: 0.6 gm
Carbohydrate: 21 gm Fiber: 4 gm
Cholesterol: 17 mg Protein: 9 gm
Fat: 2 gm Sodium: 332 mg

** Autumn Soup can be made lower in fat by using half the amount of beef and using fat trimmed ground sirloin. Try using just a little more of vegetables to increase the fiber and micronutrients.

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