Author Topic: Vegetable Beef Soup  (Read 3033 times)

o0OSusieO0o

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Vegetable Beef Soup
« on: November 07, 2013, 06:50:09 PM »
Used leftover chuck roast to make this. Mary said it was the best soup she ever ate.


Vegetable Beef Soup

34  carbs for entire recipe, 5.6 net carbs per person

6 cups  beef broth (6 net carbs)
1 cup of tomato sauce, no sugar added (8 net carbs)
2 cups yellow squash, diced (6 net carbs)
2 cups zucchini, diced (6 net carbs)
1/2 cabbage, cut up (6 net carbs)
1 lb left over roast beef, cut into bite size pieces
salt and pepper to taste

Put everything in a pot on medium heat on the stove and cook until cabbage is tender.
(I am on my cellphone now, will add carb count when I get my PC back. Mary's computer is being fixed so she's using mine to do her homeschooling.)
The is such a simple recipe, I'm surprised that it tasted so good. I cooked my roast in the crock pot with out any seasonings.
« Last Edit: November 08, 2013, 11:32:32 AM by o0OSusieO0o »

anjelhands

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Re: Vegetable Beef Soup
« Reply #1 on: November 08, 2013, 02:11:29 AM »
Sounds yummy  ;D



Doug Varrieur

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Re: Vegetable Beef Soup
« Reply #2 on: November 08, 2013, 08:54:46 AM »
Looks like another delicious recipe!
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umpa

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Re: Vegetable Beef Soup
« Reply #3 on: November 08, 2013, 10:03:21 AM »
I like this one too Susie ;)

o0OSusieO0o

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Re: Vegetable Beef Soup
« Reply #4 on: November 08, 2013, 11:33:40 AM »
Thank you, I'm throwing together another recipe I made up today and seeing how it turns out.