20 oz. very lean beef cut into small pieces (you may also use very lean ground beef)
1 small onion - diced (1 cup)
1 large carrot - sliced (1 cup)
3 stalks celery - chopped (1 cup)
2 cloves garlic - minced
2 cans (14.5 oz.) diced tomatoes
1 can (14.5 oz.) red kidney beans (undrained)
1 can (14.5 oz.) white beans (undrained)
1 can (14.5 oz.) tomato sauce
1 can (11 oz.) V-8 juice
1 T. white vinegar
1 tsp. dried basil
1/2 tsp. pepper
1/2 tsp. thyme
4 oz. uncooked rigatoni or other small pasta
Brown beef in large skillet over medium heat. Add onion, garlic, carrot and celery and continue cooking for 10 minutes. Combine with remaining ingredients except pasta, in soup kettle and cook on low heat for one hour. Add pasta and cook until tender.
Makes approximately 15 cups.
Each cup: 180 calories, 14 grams protein
*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 - call 237-4580.
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