Sunday, December 8, 2013

Beef Vegetable Soup

1 1/2 pounds beef roast, or steak, cut into 3/4" cubes (or left over beef roast)
1 tablespoon coconut oil
1 large onion, diced
1 stalk celery, diced
2 cloves garlic, minced
4 cups beef stock, homemade bone broth is best
1 tablespoon Worcestershire sauce
1 can tomatoes, petite diced
1 cup v-8® vegetable juice, or tomato juice,optional (I use it if I have some left over)
ground black pepper
1 teaspoon rosemary
1 bay leaf
1 can beans, any kind, optional
1 cup green beans, fresh or frozen
1 cup carrots, thinly sliced
1 cup green peas, frozen

1. If using fresh meat, brown meat in batches in oil in a large dutch oven.  Set aside.  (If using leftover pot           roast, skip this step.)

2. Saute onions and garlic in the same pot till translucent.

3. Add stock, tomatoes, juice, beef and seasonings and bring to a simmer.

4. Add longer cooking vegetables (carrots, green beans) and simmer till near tender.

5. Add softer vegetables (peas) and canned beans and simmer longer till all are tender.

6.     Salt and Pepper to taste.

Servings: 8

You can leave out the beans for a carb free meal.

You can use any vegetables with this soup in addition to the ones called for: mushrooms, zucchini, yellow squash, corn, spinach, cabbage

You can skip the beans and add 1 cup of cooked brown rice, quinoa, buckwheat or barley.

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