Low Carb Veggy Soup


4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 158.1
  • Total Fat: 9.7 g
  • Cholesterol: 25.7 mg
  • Sodium: 537.1 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 10.0 g

View full nutritional breakdown of Low Carb Veggy Soup calories by ingredient
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Introduction

A vegetable soup without the potatoes. This recipe made a large pot full that I froze in different size containers to use for dinner or individual lunches. A vegetable soup without the potatoes. This recipe made a large pot full that I froze in different size containers to use for dinner or individual lunches.
Number of Servings: 12

Ingredients

    1 pkg extra lean beef stew meat
    1 T. Olive Oil
    2 cans stewed tomatoes
    1 box beef broth
    1 bag mixed vegetables
    2 c. water
    1 chopped onion
    1 chopped bell pepper
    Dash of italian seasoning
    Salt, Pepper, & dash of cayene

Directions

Makes about 12 medium bowls.
Pour oil into dutch oven, heat, & add lean stew meat. Brown meat. When brown, add bell peppers & onions. Cook until wilted. Add stewed tomatoes, broth, & water. Mix. Add salt, pepper, cayenne, & italian seasoning. Bring to a boil. Add mixed vegetables, stir & let cook for 3 hours. Let cool before freezing. (Just about any type of vegetable can be added to this soup along with the mixed vegetables.)

Number of Servings: 12

Recipe submitted by SparkPeople user EVIE510514.

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