4 Serves
83 Mins
Using a chefs knife, thinly slice the beef and dice the onion and garlic.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
40 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
292 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
13 g / 20 gCholesterol
84 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until fragrant.
Add the sliced beef to the pot and brown it thoroughly.
Pour in the beef broth and bring the mixture to a boil.
Stir in the vermicelli noodles and cook until tender.
Lower the heat and stir in the milk, then season with salt and pepper to taste.
Simmer the soup gently to allow flavors to meld before serving hot.
65
g90
g82
g
French