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Ingredients
US|METRIC
4 SERVINGS
- 6 cups beef broth (flavorful, or bone broth)
- 2 cups water
- 2 Tbsp. olive oil
- 2 shallots (diced)
- 4 garlic cloves (rough chopped)
- 1/2 cup corn kernels
- 1/2 cup peas
- 1/2 cup carrots (small diced)
- 2 yukon gold potatoes (diced)
- 1 lb. beef flank steak (cut into small ¾ inch cubes)
- 8 oz. baby spinach leaves (fresh)
- 8 oz. fresh basil leaves
- 4 oz. queso fresco cheese (diced into small ½ inch cubes -divided)
- salt
- pepper
- 4 oz. penne (Rigata, or sub gluten free pasta or quinoa)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1780mg74% |
| Potassium1640mg47% |
| Protein46g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A130% |
| Vitamin C60% |
| Calcium40% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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