MOM'S VEGETABLE BEEF SOUP
3 pounds beef, cubed
6 cups water (can use part beef broth)
8 ounce can tomato sauce
2 1/2 ounces onion
1 clove garlic, minced
1 tablespoon salt
1/4 teaspoon chili powder
1 bay leaf
1 cup celery, coarsely chopped, about 4 ounces
1 very small cabbage, about 13 ounces, coarsely chopped
1 cup fresh or frozen green beans, about 2 1/2 ounces *
In a large kettle, heat some oil; brown the beef in the hot oil. Add the remaining ingredients; bring to a boil. Turn down the heat and simmer on low for about 2 hours.
Makes 8-10 servings
Can be frozen
* If using fresh green beans cut in 1-inch lengths.
Per 1/8 Batch: 455 Calories; 33g Fat; 32g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/10 Batch: 364 Calories; 26g Fat; 26g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This is based on my mom's recipe, but I omitted the sugar, carrots, potatoes and much of the tomato to reduce the carbs. The result was pretty good, but not nearly as good as my mom's.
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