Instructions: In large saucepan, melt margarine; add onions, celery and carrot. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. Add beef, broth, green beans, corn, scallions, parsley, pepper and 2 cups water to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 20 minutes, until beef is cooked through and vegetables are tender. Remove about 1 cup to 1-1/2 cups of cooked vegetables and whiz in the blender or food processor and return to the soup.

Serving size 1 1/2 cups

NOTES : This originally started out a recipe from a Weight Watchers cookbook, but Dennis & I both changed it so much that this recipe we feel is ours and so we have changed it so much Dennis and rename it, "Beef.Mushroom & Vegetable Soup. We found this to be a very rich and filling soup. (HelenD)

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