Healthy and delicious beef and vegetables soup 🍜 love making this for my family, packed with vitamins and very #yummy lean beef, chopped onion and garlic, turmeric and flaxseed omega powders, sea salt, red pepper paste, potato 🥔, green beans, sweetpea, split green and yellow pea, lentil, corn 🌽 , carrots 🥕 , celery and fresh dill, cilantro and parsley finely chopped 🥗 very #deliciousfood#bonappetit 😋🍜👍🏻💯❤️
Here is the recipe for the Beef Vegetable Soup I posted earlier today. This is the basic recipe, you'll want to modify it according to how much meat is in your package. Just look it up in the database and adjust the smartpoints. I used cubed steak, which is tenderized. The steak and broth have sp, the rest are 0 sp! You may want to run it through your recipe builder in case your ingredients vary from mine.
Beef Vegetable Soup
8 - 1 1/2 cup servings for 2 sp.
Top round steak, cut into bite size pieces. My package weighed 14 oz for 15 sp. adjust according to your package.
25 oz reduced sodium beef broth
8 oz packaged coleslaw mix (shredded cabbage and carrots)
1 cup raw sliced carrots
2/3 cup chopped celery
1 medium onion, chopped
3 cloves garlic, minced
2 cups green beans. I use canned and include the juice
4 cups stewed Italian style tomatoes
Chop carrots, onion and celery. Brown beef and add vegetables, broth, and season with pepper, and seasonings of your choice. I used Trader Joe's 21 season salute and summer savory. Simmer until beef and vegetables are tender.
Mine made 12 cups for 16 total smart points. Eight servings of 1 1/2 cups each. You will want to measure the full amount of your soup and divide your desired size servings accordingly.
I love making my grandmother's beef vegetable soup. The smell and taste will always remind me of her. The broth is the best I've had. Cook the chuck roast with a beef bone covered in water for about an hour on high. Don't worry if there is a little foam. Most of it should cook down or skimm off with a spoon. Then, add beef broth, tomato juice, cabbage, celery stalks, parsley, onion, garlic, salt, pepper, sweet paprika. Let simmer for 2 or 3 hours until meat is fork tender. I refridgerate this overnight. Strain and discard the vegetables and bone. I add carrots and potatoes. I cook the noodles separately like Grandma did, so they don't soak up all the broth. #beef#beefbone#beefbroth#beefstock#beefvegetablesoup#broth#cookingathome#grandmasrecipe#homemade#homemadesoup#homecooking#soup#vegetablesoup