Vegetable Beef Soup--Low Carb/Low Fat

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6-10

ingredients

• 1 lb lean beef, cut into cubes
• 1 medium onion, chopped
• 1 teaspoon garlic, diced
• 1 bay leaf
• 2 -3 teaspoons beef bouillon (more if needed)
• 4 -5 cups water
• 1 stalk celery, chopped (i add some leaves)
• 1 (14 ounce) can diced tomatoes
• 2 (6 1/2 ounce) cans V8 vegetable juice
• 2 small zucchini, chunked
• 1 cup diced carrot
• 1 (14 ounce) can green beans
• 1 cup sliced mushrooms
• 2 cups sliced cabbage (can use coleslaw mix)
• 1 cup sliced okra (optional)

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.

Reviews

[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!