Vegetable Beef Soup

Click to enlarge
Click to enlarge

I can put this soup together in 40 minutes or less, even faster if I use my pressure cooker.  It’s an easy way to rack up some veggie carbs when you’re low for the day and ever so tasty.  Induction friendly, too!  If I have some cooked, leftover beef, I always use that first.  But if I don’t have any, I use Harvest Creek band of canned roast beef (in clear broth), with 0 carbs and only 180 mg sodium per serving.  I always keep a few cans of this on hand for quick soups.


2 carrots, sliced

2 stalks celery, sliced

4 oz. onion, chopped fairly large

1 14.5 oz.  can no-salt added diced tomatoes

1 c. sliced leeks (turnip is a nice substitute)

2 c. coarsely chopped cabbage (bok choy is good substitute)

¼ tsp. each salt and black pepper

Enough water to cover vegetables and meat completely

8 oz. leftover cooked beef, diced (or 12 oz. canned beef with broth, not the one canned with GRAVY!)

1½ c. fresh green  beans, cut in 1″ pieces (or 1 can no-salt added beans with juice, but wait and add right before serving)

DIRECTIONS:   Cut up veggies and add everything to a large stew pot (hold off adding canned green beans if using canned).  Bring to a boil and simmer until veggies are just tender, or about 20 minutes.  I don’t like to cook veggie soup to death.  Add canned green beans and juice right at the last 5-10 minutes of cooking.  Serve and enjoy!

NUTRITIONAL INFO:  Makes 5 large bowls, each containing:

124.8 calories

1.48 g  fat

12.9 g  carbs, 4.04 g  fiber, 8.86 g  NET CARBS

14.4 g  protein

324 mg sodium

41 % RDA Vitamin A, 37% C and 25% iron.


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