My Favorite Things
Vegetable Beef Soup
I love this soup, it is low cal and healthy, and you can even leave out the beef or use vegetarian beef if you prefer. You can use chicken, or shrimp, but if you use any fish, add that in the last few minutes as it will turn to rubber if you cook it too long! If you leave out the beef like I do, it only needs to cook like 25 minutes after you put the last veggies in the pot. I usually add more tomato and broth as I go heavy on the veggies. So eyeball it if you are putting in extra, because you still want it to be a soup! (Yes, those are my dishes in the photo!)
Prep: 10 minutes Cook 1 hr and 50 minutes
1/2 pound lean boneless top round steak
1 tsp. olive oil
1 1/2 cups thinly sliced onion
1 tsp sugar
1 Tbsp minced garlic
1 1/2 cups water
2 (14 1/2 oz) cans of no salt added beef broth
1 (14 1/2 oz) can of whole tomatoes, undrained and chopped (I love tomatoes so I use a 28 oz can)
1/2 tsp dried thyme
1/2 tsp pepper
1 bay leaf
1 1/2 cups coarsely chopped cabbage
1 cup chopped celery
1 cup sliced carrot
1 medium sized yellow squash cut into 1 inch chunks
1 small zucchini cut into 1 inch chunks
1. Trim fat from steak and cut into 1 inch pieces. Coat a deep pot with cooking spray and place over medium heat until hot. Add steak and cook till browned stirring often. Remove and set aside.
2. Add oil to same pot and place over medium high heat until hot. Add onion, sauté 5 minutes until tender. Reduce heat to medium-low. Add sugar and salt. Cook 15 minutes or until golden, stirring occasionally. Add garlic, cook 1 minute.
3. Add beef, water and next 5 ingredients to the pot. Bring to a boil, cover, reduce heat and simmer 1 hour. Add cabbage and remaining ingredients. Cover and simmer 25 minutes or until veggies are tender. Remove and discard bay leaf.
Yields 10 (1 cup servings)
79 calories
Carbs 9.0 g
Protein 6.8 g
Fat 1.6 g
Fiber 2 g
What Are Your Favorite Things?
Vegetable Beef Soup
