Beef Soup 

1/2 pound of lean ground beef
two 8 ounce cans of tomato sauce
2 cups of sliced carrots
1/4 cup of chopped onion
one 2 1/2 ounce jar of sliced mushrooms
2 cups of water

Cook the ground chunk in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels. Wipe the pan drippings from skillet with a paper towel. Return the ground chunk to skillet, and add tomato sauce, sliced carrots, chopped onion, and undrained sliced mushrooms. Stir in water. Cover and bring to a boil. Reduce the heat, and simmer 30 to 35 minutes or until the carrots are tender, stirring occasionally. Serve hot. Makes 8 servings

ecipe provided by http://www. Basic-Recipes.com

Each Servings:  1/2 cup
Exchanges 1 Low fat Meat 1/2 Starch Chol 20 mg Calories 89 Carbo 8 gm Protein 8 gm Fat 3 gm Fiber 1 gm Sodium 323 mg

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