Monday, July 30, 2007

Low-Carb Vegetable - Beef Soup

My husband and I have a tradition from our early days as a young Navy couple, namely Day-Before-Payday soup! It usually involved whatever meat was lurking, some onions and canned tomatoes, and any likely veggies lingering in the crisper drawer or freezer, along with Italian herbs. (He is still convinced I always forgot to take the bay leaves out on purpose, and somehow always snuck them into his bowl.) It was always a little different, but almost always wonderful.

Well, when low-carbing, we have to leave out potatoes, barley, corn, carrots, peas, and pasta, but that stills leaves us a delectable soup base to work with.


Low-Carb Vegetable-Beef Soup
Serves 12 (Great for freezer!)


3 lbs. beef roast or steak (rump or round), cut up for soup
6 - 8 cups water (adjust as needed for thickness you like)
6 - 8 beef bouillon cubes or powdered bouillon
(or, use beef stock or packaged beef broth in place of water and bouillon)
1 large can tomatoes, diced or chopped the way you like them
1 onion, chopped
3 - 4 celery stalks, sliced (I like to use the leaves, too - good flavor)
1/2 head cabbage, chopped small (or more - I really like cabbage!)
1 bag (1 lb. or so, to suit) frozen green beans (or you could use chopped spinach or sliced zucchini, etc., or a combo)
2 bay leaves
2 Tbs. Italian Seasoning, or to taste
1 tsp.pepper
few shakes of garlic powder, to taste (opt.)
1 - 2 Tbs. of Worcestershire sauce (opt.)


Two options here.

1) You can brown beef in small amount of oil in big non-stick sprayed pot, then add onions and celery to saute till limp, then add the rest and simmer for hours on the stovetop until meat is tender and flavors are mingled. Adjust seasonings near end of cooking.

2) Throw it all in a big crockpot, and cook on low 6 - 8 hours, until tender and good. Adjust seasonings near end of cooking.


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