Vegetable Beef Soup Low Carb
Apr 28, 2006 11:11:31 GMT -8
Post by barbogold on Apr 28, 2006 11:11:31 GMT -8
Vegetable Beef Soup
From Dana
A true classic. Eat it at the kitchen table, and you'll feel like mom is
patting you on the back.
2 quarts beef stock
1 medium turnip, peeled and cubed
1 medium onion, diced
1 large carrot, peeled and sliced thin
1 large rib celery, sliced thin
2 14-ounce cans diced tomatoes, juice and all
2 cups frozen green beans, cross-cut style
3/4 pound boneless beef chuck, in 1/2" cubes
1 teaspoon dried marjoram
1 teaspoon pepper
1 bay leaf
Put your stock in a big soup kettle, and put it over medium high heat.
While it's warming, do all your peeling and chopping and opening. Just
throw everything into the pot as you get it cut up. Bring to a simmer,
cover, turn the burner down to low, and let it cook for at least an
hour, and two is better. That's it!
6 Servings: 215 Calories; 9g Fat; 12g Protein; 17g Carbohydrate; 2g
Fiber; 15g usable carbs.
********************************************************************
From Dana
A true classic. Eat it at the kitchen table, and you'll feel like mom is
patting you on the back.
2 quarts beef stock
1 medium turnip, peeled and cubed
1 medium onion, diced
1 large carrot, peeled and sliced thin
1 large rib celery, sliced thin
2 14-ounce cans diced tomatoes, juice and all
2 cups frozen green beans, cross-cut style
3/4 pound boneless beef chuck, in 1/2" cubes
1 teaspoon dried marjoram
1 teaspoon pepper
1 bay leaf
Put your stock in a big soup kettle, and put it over medium high heat.
While it's warming, do all your peeling and chopping and opening. Just
throw everything into the pot as you get it cut up. Bring to a simmer,
cover, turn the burner down to low, and let it cook for at least an
hour, and two is better. That's it!
6 Servings: 215 Calories; 9g Fat; 12g Protein; 17g Carbohydrate; 2g
Fiber; 15g usable carbs.
********************************************************************