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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beef and Onion Soup

Source: dLife

Peppered beef and onion soup sprinkled with Parmesan.

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	45.5

Total Carbs	6.8 g

Dietary Fiber	1.3 g

Sugars	2.5 g

Total Fat	2.0 g

Saturated Fat	0.3 g

Unsaturated Fat	1.2 g

Potassium	87.9 mg

Protein	0.8 g

Sodium	244.9 mg

Dietary Exchanges 2.0 Fat, 1.0 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

5.0
5 cup cold water 4.0
4 each beef bones 2.0
2 each large onion 2.0
2 tsp vegetable oil 1.0
1 tbsp black pepper 2.0
2 each bay leaves 0.25
0 1/4 tsp fresh thyme 0.5
0 1/2 tsp salt 1.0
1 pinch grated Parmesan cheese

Directions

Mix together the water and soup bones in a saucepan. Cook for about 4 hours. Take the soup bones out.
Pour the vegetable oil in a skillet. Saute the onions until they are browned. Add to the saucepan. Mix in the peppercorns, bay leaf, thyme, and salt.
Simmer for about 30 minutes to 1 hour. Take out the peppercorns and bay leaf. Sprinkle the Parmesan on top.