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    You are in: Home / Recipes / Vegetable Beef Soup--Low Carb/Low Fat Recipe
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    Vegetable Beef Soup--Low Carb/Low Fat

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Barb Gertz's Note:

    This is a soup that I came up with while my Dh is on a diet to loose weight. This makes a lot of soup. I make it and use it for several meals, it freezes well. Serve with a crusty whole grain bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put beef, chopped onion, garlic, bay leaf and water in soup pot; cook until beef is tender.
    2. 2
      Add celery, tomatoes, V8 juice, zucchini, carrots, green beans, cabbage & okra if using.
    3. 3
      Cook until all vegetables are done, add salt & pepper to taste if needed.

    Ratings & Reviews:

    • on April 12, 2010

      55

      Another winner! Made this yesterday with some slight changes that only (I think) enhanced this lovely soup. I used homemade beef stock instead of water and bouillon so I had more control of sodium level. Used my own recipe for V8 juice, and added more garlic. Did not use the okra (ugh!). I also used fresh tomatoes as I had them. This sure made alot...glad it freezes well. I don't have beef usually anymore but my friend had to go on a business trip suddenly and had this roast defrosted...I got it, thus the soup among other things. Really wonder why this has not been reviewed before!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Beef Soup--Low Carb/Low Fat

    Serving Size: 1 (339 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 213.1
     
    Calories from Fat 83
    39%
    Total Fat 9.2 g
    14%
    Saturated Fat 3.9 g
    19%
    Cholesterol 52.9 mg
    17%
    Sodium 227.8 mg
    9%
    Total Carbohydrate 17.0 g
    5%
    Dietary Fiber 5.1 g
    20%
    Sugars 9.8 g
    39%
    Protein 18.3 g
    36%

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