Beef & Vegetable Soup

This soup is both light and flavorful, and adapts well to any combination of vegetables.

Makes 4 servings

2 teaspoons reduced-calorie tub margarine

1 cup diced onions

1 cup diced celery

1 cup diced carrot

10 ounces lean boneless beef loin, cut into 1/2" cubes

1 cup low-sodium beef broth

1 cup coarsely chopped green beans

1 cup thawed frozen corn kernels

1/4 cup chopped scallions

1/4 cup minced fresh flat-leaf parsley

1/4 teaspoon freshly ground black pepper

In large saucepan, melt margarine; add onions, celery and carrot. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. Add beef, broth, green beans, corn, scallions, parsley, pepper and 2 cups water to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 20 minutes, until beef is cooked through and vegetables are tender.

SERVING (1 1/2 CUPS) PROVIDES: 1/4 Fat, 2 1/4 Vegetables, 2 Proteins, 1/2 Bread, 5 Optional Calories.

PER SERVING: 194 Calories, 5 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 120 mg Sodium, 19 g Total Carbohydrate, 4 g Dietary Fiber, 19 g Protein, 53 mg Calcium .

Recipe from Weight Watchers New 365 Day Menu Cookbook