Cooked - Vegetable Beef Soup (low Fat, E) - to try

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetable Beef Soup (low Fat, E) - to try

1.0

1 pound extra lean ground round-beef (I use Laura's 96% lean)

*Brown and rinse the meat under running water for a couple of minutes.

1 cup chopped onion

1 cup strong beef broth

1 clove minced garlic or ½ teaspoon pre-minced

1 (15-oz) can pinto beans or 2 cups cooked from dried beans

1 cup thinly sliced carrots*

¼ cup sprouted brown rice or precooked

2 (16 oz) can chopped tomatoes

6 cups broth I start with 4 but sometimes add 2 more when using the stovetop*

1 tablespoon dried parsley or 3 tablespoons fresh parsley - optional, I usually forget it

1 teaspoon salt

¼ cup frozen corn*

1 cup frozen or canned green beans*

*Optional--1-2 tsp. Gentle Sweet or 1 tsp. Pyure or Truvia - see note.

Brown the super lean ground beef.
Once browned rinse the beef in a strainer under running water for 2 minutes.
Return the meat to the skillet and the beef broth and add in the onion and cook about 5 minutes or longer until all the broth is cooked in to the beef and onions and it is dry.
Add remaining ingredients, except for green beans and corn.* Unless you're using a package of frozen then add them all in at once.
Bring to a boil then reduce the heat and simmer 40 minutes or until all the vegetables are tender.
Add the corn and green beans and simmer for 10 more minutes.*
You're done, but as good as this soup is when it's done it's even better the next day!
I served mine with on plan Wasa crackers or toasted sprouted bread.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 121 weeks ago

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