Shepherd’s Pie Soup Directions:
Heat a large nonstick pot over medium heat.
Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles.
Drain any visible fat.
Add the onion and carrots.
Cook for 5 to 6 minutes, stirring often, until softened.
Add the garlic and cook for 30 seconds.
Add the potatoes, beef broth, Worcestershire sauce, thyme, kosher salt, and black pepper.
Bring to a gentle boil.
Reduce the heat and simmer for 20 to 25 minutes, until the potatoes are tender.
Lightly mash a few potatoes in the pot to thicken the soup.
Stir in the peas and fat-free milk.
Simmer for 5 minutes.
Serve hot.
WW Points Calculation
96% lean ground beef, 1 lb raw: 16.00 points
Yukon Gold potatoes, 2 cups diced: 8.00 points
Yellow onion, carrots, garlic, frozen peas, beef broth, Worcestershire sauce, dried thyme, kosher salt, black pepper, and fat-free milk: 0.00 points
Points Information
Total Points: 24.00
Servings: 6 servings, about 1 1/2 cups each
Points per serving: 4.00
Nutrition Information
Calories: 245
Fat: 5g
Protein: 23g
Carbohydrates: 25g
Sugar: 6g
Sodium: 520mg
I'm waiting for your comments! Enjoy!
