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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





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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