Beef and Vegetable Soup

Name: Beef and Vegetable Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1 T oil; 12 oz boneless chuck steak, trimmed and chopped; 1 yellow onion, finely chopped; 2 cloves garlic, minced; 1 carrot, halved and sliced; 2 stalks celery, thinly sliced; 14.5 oz can diced tomatoes; 2 c low-sodium vegetable or beef stock; 1 bay leaf; 1 zucchini, halved and sliced; 1 c cabbage, shredded; 2 T chopped fresh parsley

Sue @cook_3874779

Columbus, Ohio

5 net carbs
Recipe from Brainpower Cookbook

Sue @cook_3874779

Columbus, Ohio

5 net carbs
Recipe from Brainpower Cookbook

Saved

Ingredients

4 servings

1 Toil
12 ozboneless chuck steak, trimmed and chopped
1yellow onion, finely chopped
2 clovesgarlic, minced
1carrot, halved and sliced
2 stalkscelery, thinly sliced
14.5 oz candiced tomatoes
2 clow-sodium vegetable or beef stock
1bay leaf
1zucchini, halved and sliced
1 ccabbage, shredded
2 Tchopped fresh parsley

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Steps

1

In large skillet, heat 2 tsp of oil. Brown beef then transfer to plate.
2

In large pot, heat 2 tsp oil. Cook onion and garlic until tender.
3

Add carrot and celery to the pot. Add in beef, tomatoes, stock, bay leaf and 2 cups water. Bring to boil, reduce heat and simmer 1 hour or until beef and veggies are tender. Add more water if soup is to thick.
4

Stir in zucchini and cabbage and cook 5 min. until tender. Discard bay leaf. Sprinkle with parsley and serve.

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Cooksnaps

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Sue @cook_3874779

on July 04, 2016 23:41

Columbus, Ohio

I'm always looking for new and good-tasting low-carb alternative recipes. Most of my recipes are from books like the "Wheat Belly Cook Book" or others I find on the internet. I tend to tweak most recipes and will share all my experiments!