Lunch or Dinner

Beefy Vegetable Soup

Beefy Vegetable Soup

Makes 5 servings
Each serving contains: 2 Proteins, 1 Carbohydrate, 2 Vegetables, 0 Fat

Ingredients:
  • 2 Tbsp olive oil
  • 1 cup onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1/4 cup and 2 Tbsp barley
  • 1/4 cup diced potatoes
  • 1 (28 oz) can diced tomatoes
  • 1 head of cabbage, cored, sliced thinly
  • 2 pounds beef, cooked and small diced
  • 3 1/2 cups beef broth
  • 2 cups water
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1 Tbsp dried parsley
  • 1 Tbsp thyme
  • 1 bay leaf
Directions:
  1. If using leftover cooked beef, dice the beef into bite size pieces weighing out to 2 pounds. Set aside.
  2. If cooking beef from scratch, cook in oven at 350 degrees until it has reached an internal temperature of 125-130 degrees. Cool properly and dice into bite size pieces weighing out to 2 pounds. Set aside.
  3. Get pot hot, add olive oil.
  4. Add onions, garlic, carrots and celery. Saute until tender.
  5. Add barley and potatoes to pot, stir.
  6. Add canned tomatoes, cabbage, seasonings, beef stock and water to pot. Stir.
  7. Bring to a boil then reduce to a simmer.
  8. Cook until vegetables, barley and potatoes are cooked to your liking.
  9. Turn heat off and add beef cubes.
  10. Separate into 5 equal servings and enjoy.
  11. Serve immediately or cool properly and store in refrigerator for 6-7 days (store in freezer up to 3 months).

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