Steak Soup

From Wiki.Nephron.org

Contents 1 Ingredients 2 Preparation 3 Renal and Renal Diabetic Food Choices 4 Helpful hints 5 Recipe Contributed by

Ingredients

• 1.5 pounds Ground beef, lean, cooked
• 0.5 ounces Beef, broth, bouillon, or consomme
• 0.50 cup, grated Carrots, raw
• 1 cup Tomatoes, from canned, stewed
• 1 cup, diced Celery, raw
• 8 ounces Onions, mature, raw
• 2 cup Mixed vegetables (corn, lima beans, peas, green beans, and carrots), cooked, NS as to form, NS as to fat added in cooking
• 0.5 cup Butter, stick, unsalted
• 1 teaspoon Salt, table
• 1 tsp Pepper, black

Preparation

Brown meat in a skillet until pink is gone. Drain off fat and set aside. Melt butter in large saucepan and blend in flour with whisk-this should be very thick-until it is a roux consistency. Add about eight cups of water and canned tomatoes. Add frozen vegetables and meat. Cook about 15-20 minutes until veggies are cooked to desired crispness.

Renal and Renal Diabetic Food Choices

Helpful hints

If low salt boillon or consomme is used, make sure potassium content is not high. Check food values

Recipe Contributed by

• Tiffany E. Utterson R.D.,L.D.,C.N.S.D.

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