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:
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.