CHINESE BEEF SOUP
1 pound head bok choy
1 pound ground beef
1 small onion, chopped, 2 1/2 ounces
1/2 pound fresh mushrooms, sliced
1 clove garlic, minced
4 cups chicken broth
2 tablespoons soy sauce
Pepper, to taste
Chop the bok choy, keeping the stalks and leaves separate. In a soup pot, brown the ground beef with the onions, mushrooms and garlic; drain the grease. Add the bok choy stalks and cook until almost tender. Add the broth and soy sauce; bring to a boil. Stir in the bok choy leaves and cook until heated through. Season with pepper, to taste.
Makes about 7 cups or 6 servings
Can be frozen
Per Serving: 176 Calories; 10g Fat; 18g Protein; 4g Carbohydrate; 1.5g Dietary Fiber; 2.5g Net Carbs
This is pretty good for being so quick to make.
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