Chef Meg's Vegetable Beef Soup - 4.7g Carbs, 0.9g Fiber, 1.8g Sugar
From: SparkPeople user CHEF_MEG
12 oz beef sirloin, cubed into 1/2 to 3/4 inch cubes OR
4 servings of Chef Meg's Beef Roast
1/2 tsp black pepper
3 carrots, peeled and cut into 3/4 inch cubes
1 onion, cut into 3/4 inch cubes
4 stalks celery, sliced into 3/4 inch cubes
14 oz diced tomatoes, canned with no salt added OR fresh (seeds removed)
4 cup beef stock, homemade OR low sodium
1 Tbsp Thai chili sauce (optional, or to taste)
Spray a large, heavy saucepan with nonstick cooking spray. Add cubed
beef to sear (or reheat if using beef from Chef Meg's Beef Roast recipe). Remove meat from the saucepan and set aside.
Add carrots and onions to the saucepan; cook for 1-2 minutes. Add
celery to the mixture; continue to cook for an additional 3 minutes.
When sweating vegetables, the heat should be low to moderate; try to
avoid letting the vegetables turn light brown. Add tomatoes to the
pot. Slowly add the stock. Bring to a boil and then reduce to a
simmer. Simmer for 15 minutes. Add Thai hot sauce (optional, to
taste) and beef to mixture; continue to cook for about three minutes.
Servings: 8
Serving Size: 1 cup
Nutrition per Serving:
119.8 Calories, 3.6g Total Fat, 1.4g Saturated Fat, 0.2g Polyunsaturated Fat,
1.5g Monounsaturated Fat, 37.8mg Cholesterol, 377.3mg Sodium,
536.9mg Potassium, 4.7g Total Carbs, 0.9g Dietary Fiber, 1.8g Sugars,
15.9g Protein
