Lunch or Dinner
Beefy Vegetable Soup
Beefy Vegetable Soup
Makes 5 servings
Each serving contains: 2 Proteins, 1 Carbohydrate, 2 Vegetables, 0 Fat
Ingredients:
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
- If using leftover cooked beef, dice the beef into bite size pieces weighing out to 2 pounds. Set aside.
- 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.
- Get pot hot, add olive oil.
- Add onions, garlic, carrots and celery. Saute until tender.
- Add barley and potatoes to pot, stir.
- Add canned tomatoes, cabbage, seasonings, beef stock and water to pot. Stir.
- Bring to a boil then reduce to a simmer.
- Cook until vegetables, barley and potatoes are cooked to your liking.
- Turn heat off and add beef cubes.
- Separate into 5 equal servings and enjoy.
- Serve immediately or cool properly and store in refrigerator for 6-7 days (store in freezer up to 3 months).