Serves: 4
Total Calories: 136

1/2 pound boneless beef chuck cut into small chunks
1/2 cup turnips large dice
1/2 cup parsnip large dice
1 pound red potato scrubbed
2 cups carrots peeled, large dice
1 cup baby pearl onion peeled
3 cups beets large dice
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fat free vegetable soup mix
1 quart boiling water
3 cups purple cabbage shredded or medium dice

1. Coat a 3½-quart pressure cooker with cooking spray. Add beef and brown it.
2. Add turnips, parsnips, potatoes, carrots, onions, beets, tomato paste, vinegar, soup base, and boiling water.
3. Process in a pressure cooker set at first red ring (8 psi) for 15 minutes. Remove from heat and let pressure drop naturally. Alternately, cook in a covered stockpot for 1 hour.
4. When soup is done, remove lid and add cabbage. Simmer without lid for 5–6 minutes until cabbage is tender.

Super Salad : romaine lettuce, asparagus, pimiento, and sesame seeds with bottled, spicy miso dressing.

Nutritional Facts:

Serves: 4
Total Calories: 136
Calories from Fat: 0

More Recipes from the 7 Color Cuisine Cookbook:
Days at a Glance
Shopping Lists
Shrimp with Sun Dried Tomato Sauce
Vanilla Peach Shake
Purple Borscht Soup with Beef
Chicken Basmati Rice with Garden Vegetables and Herbs
Raspberry Parfait Shake
Couscous and Lentils
Stir Fried Vegetables with Toasted Cashews
Brazilian Mocha Shake
Spring Halibut Saute with Vegetables and Linguini
Butternut Squash and Kale Saute
Vegetable Omelet
Whole Wheat Toast with Fruit Spread
Fruit Plate for Two
Grilled Swordfish with Chipotle Salsa
Super Salad: Classic Caesar Salad
Steamed Asparagus with Tarragon and Lemon