Asian Vegetable-Beef Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 garlic cloves minced
- 2 cups water
- 2 teaspoons sesame oil
- 1/4 teaspoon cayenne pepper
- 3 tablespoons brown sugar
- 1 cup beef broth
- 1 tablespoon canola oil
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon minced fresh gingerroot
- 1-1/2 cups sliced fresh mushrooms
- 1 pound beef stew meat cut into 1-inch cubes
- 1/4 cup sherry or additional beef broth
- 6 green onions chopped
- 1-1/2 cups julienned carrots
- 1 cup sliced bok choy
- 1-1/2 cups uncooked long grain rice
- chive blossoms optional
- Carbohydrate 24.3908459847471 g
- Cholesterol 49.8951607 mg
- Fat 16.9749273202563 g
- Fiber 1.9470766743554 g
- Protein 16.1176515711486 g
- Saturated Fat 5.68074768140104 g
- Serving Size 1 1 serving (308g)
- Sodium 369.761773884214 mg
- Sugar 22.4437693103917 g
- Trans Fat 1.78773499892972 g
- Calories 313 calories
Directions In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. Divide rice among six soup bowls, 3/4 cup in each; top each with 1 cup of soup. Garnish with chive blossoms if desired. Yield: 6 servings. Originally published as Asian Vegetable-Beef Soup in Country Woman October/November 2008, p27 Nutritional Facts 1 cup soup with 3/4 cup rice equals 379 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 621 mg sodium, 50 g carbohydrate, 2 g fiber, 20 g protein. Print Add to Recipe Box Email a Friend
