Vegetable Beef Soup--Low Carb/Low Fat

READY IN: 1hr
Recipe by Barb G.

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.

Top Review by Happy Harry #2

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!

Ingredients Nutrition

Directions

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

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