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Healthy Vegetable Beef Soup

Vegetable Beef Soup

1 lb of lean beef stew meat, marinated and cooked.  (I have also used ground beef, leftover pork roast or beef roast, sliced up round steak, leftover meatballs)

46 oz. tomato juice

Seasoning

Marjoram

Basil

Oregano

2 bay leaves (remove before serving, these are not edible)

3 garlic cloves

1 onion

2 c. frozen green beans*

2 c. frozen sweet peas*

1 c. lima beans*

1 c. corn*

1 lb. squash (or zucchini), cut up

1 can stewed tomatoes

2 beef bouillion cubes

3 c. water

….you can add any vegetable to this like black eyed peas, as well, I just don’t care for them…

For me, if I’m not using the crockpot, I put all my vegetables (not the canned tomatoes) in my pot with 3 c. of water, the garlic, and all the seasoning (not the bay leaves).  I also add in the beef bouillion cubes.  I cover that and let it cook on low until the vegetables are tender.

Once they are tender, I add the remaining water, the canned tomatoes, bay leaves, meat and tomato juice.  I let that simmer until ready to eat.

This is a healthier version because I did not add any potatoes. I didn’t add potatoes because of the starch in the corn and the lima beans.  I thought that would be enough without adding more starch.

*I only use frozen vegetables because they are frozen at their peak times and there is no sodium added.  If you use can vegetables (which I have), be sure and drain them and rinse them off).  It really won’t taste any different)*

Serves about 10

Calories per serving:  220

Fat per serving:  5 g.

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