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Ingredients40 m servings 288 cals
Original recipe yields 10 servings
- Heat oil in a large soup pot over medium-high heat. Cook the ground beef, shrimp, ham, mushrooms, and leeks in the oil until the ground beef is browned, about 10 minutes. Pour in 8 cups water and bring to a simmer; cook for 10 minutes.
- Stir the tofu and creamed corn into the soup. Whisk the cornstarch into 1 cup water; stir into pot. Bring to a simmer; cook until the soup has thickened, about 5 minutes. Slowly stir egg whites into thickened soup until they firm into ribbons.
Per Serving: 288 calories; 15.3 g fat; 17.7 g carbohydrates; 21.3 g protein; 77 mg cholesterol; 391 mg sodium. Full nutrition
ReviewsRead all reviews 2
Normally I don't feel it's fair to review a recipe once you've made major changes, but this is a good tasting soup, I just made the changes based on my family's preferences, not because I though...