Beef, pea, and potato soup. (Taken with Instagram)
- 3-4 oz carne picada beef, salted and cooked in 1tbsp coconut oil
- 2 small russet potatoes, baked in skin and peeled (microwave)
- 1/4 cup frozen peas, cooked (microwave)
- 3/4 cup chicken broth
- 1/4 cup water
- Spices to taste—I used bayleaf, salt, pepper, a little Italian seasoning, oregano, and garlic powder
553 calories - 36g carbs - 34g fat - 25g protein - 5g fiber
(Amounts thanks to myfitnesspal.com—MFP includes the potato skin, though I didn’t include that in my soup)
