Vegetable Beef Soup Recipe

Heat a nonstick Dutch oven or large saucepan over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the beef for 3 to 4 minutes, or until browned, stirring occasionally. Stir in the shiitake mushrooms and carrot. Cook for 3 to 4 minutes, or until the mushrooms are tender and the carrot is tender-crisp, stirring occasionally. Stir in the remaining ingredients except the peas. Bring to a simmer. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until the beef and vegetables are tender (no stirring needed). Stir in the peas. Simmer, covered, for 4 minutes.

Nutrition Information: Calories: 245; Fat: 4 grams; Cholesterol: 64 mg; Sodium:323 mg; Carbs: 21 grams; Protein: 31 grams