Serves: 4
Total Calories: 174
1. Place celery, onion and 2 tablespoons water in a 2 1/2-quart microwavable casserole. Cover with a glass lid or plastic wrap, turning one edge back. Microwave at 100% power (700 watts) for 8 to 9 minutes or until vegetables are almost tender.
2. Add 1 1/2 cups water, tomatoes with juice, bouillon granules, Italian herbs, pepper and, if desired, bay leaf. Re-cover and vent. Microwave at 100 % for 4 minutes or until mixture comes to a boil. Stir, then re-cover and vent. Reduce power and microwave at 50% power (350 watts) for 4 minutes.
3. Stir in beans with liquid and meat. Re-cover and vent. Let stand, covered, for 5 minutes before serving to finish cooking pasta.
This Savory Tomato-Beef Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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