Vegetable Beef Soup
1 lb of lean beef stew meat, marinated and cooked. (I have also used ground beef, leftover pork roast or beef roast, sliced up round steak, leftover meatballs)
46 oz. tomato juice
2 bay leaves (remove before serving, these are not edible)
3 garlic cloves
2 c. frozen green beans*
2 c. frozen sweet peas*
lima beans, 1 c.*
1 c. corn*
1 lb. squash (or zucchini), cut up
One can stewed tomatoes
2 beef bouillion cubes
3 c. water
….you can add any vegetable to this like black-eyed peas, as well, I just don’t care for them…
For me, if I’m not using the crockpot, I put all my vegetables (not the canned tomatoes) in my pot with 3 c. of water, the garlic, and all the seasoning (not the bay leaves). I also add in the beef bouillion cubes. I cover that and let it cook on low until the vegetables are tender.
Once they are tender, I add the remaining water, the canned tomatoes, bay leaves, meat, and tomato juice. Now, let that simmer until ready to eat.
This is a healthier version because I did not add any potatoes. I didn’t add potatoes because of the starch in the corn and the lima beans.
*I only use frozen vegetables because they are frozen at their peak times and there is no sodium added. If you use can vegetables (which I have), be sure and drain them and rinse them off). It really won’t taste any different)*
Serves about 10
Calories per serving: 220
Fat per serving: 5 g.