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The Feel-Good Diet
by Cheryle Hart, M.D., and Mary Kay Grossman, RD

Use canned beans to make this soup a snap.
Makes 6 servings

• 1/2 pound lean (96 percent) ground beef
• 2 cloves garlic, chopped fine
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 15-ounce can white kidney or cannellini beans, drained and rinsed
• 1 medium carrot, sliced, or 1 cup sliced frozen carrots
• 1 stalk celery, sliced
• 16 ounces tomato juice
• 3 cups beef broth
• 1 teaspoon finely chopped rosemary
• 1 tablespoon finely chopped parsley
• Black pepper to taste

Brown ground beef with garlic and onion in oil in a large kettle or saucepan.

Add beans and all remaining ingredients.

Bring to a boil. Reduce heat. Simmer 20 to 30 minutes.

Nutrition Facts Per Serving: 22 grams carbohydrate, 7 grams fiber, 13 grams protein, 3 grams fat, 98 calories, Lo-Lo

Copyright © 2007 by Cheryle Hart and Mary Kay Grossman



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