Wednesday, January 30, 2013
Veggie Beef Soup
The winter weather is on a crazy train. 8 degrees one day, 65 the next. This recipe was created on an 8 degree day because I needed a culinary warm fuzzy. It was originally going to be beef stew but as I tasted it and polled the Mr on which he preferred, soup it was!
Mmm, I think I'm breaking out the leftover batch from the freezer. Yum. Let's get started!
Veggie Beef Soup
(Four 2 cup servings)
2 boxes (8 cups) Pacific Foods Low Sodium Beef Broth
15 oz Target Beef Chuck Stew Meat (trimmed and browned)
1/2 large parsnip
3 medium carrots, sliced
1 1/2 small zucchinis, cubed
1 large red pepper, diced
1 medium yellow onion, diced
6 cloves garlic
2 tbsp cornstarch
2 tsp black pepper
1 tsp thyme
Other no salt spices to taste
Trim all of the excess fat off of the beef and cut into like size pieces so they brown evenly.
Brown your stew meat until cooked through.
Grab your beef broth...
Add your browned meat to a big crock pot and then add your beef broth. I added no salt spices like thyme, black pepper and onion powder to taste.
Dice up your veggies.
Mince your garlic or put them in whole if you prefer.
Add them to the crock pot party and cook on low all day or on high for 4 hours.
When you have about 2 hours cook time left, add a cornstarch slurry (cornstarch and water) to the crockpot to thicken slightly.
At this point, you want to taste it before serving. Because this is a low sodium soup, I prefer to let people salt theirs by the bowl. I could eat it as is but I've also added a dash or two as well...either way, it's still delicious!
Nutritional Information per 2 cup serving: Calories 288 Total Fat 12g Sat Fat 5g Cholesterol 56mg Sodium 625mg Potassium 363mg Total Carbs 18g Fiber 3g Sugars 5g Protein 27g Vitamin A 157% Vitamin C 145% Calcium 7% Iron 16%
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