Beef and Vegetable Soup

Until recently, I hadn't eaten beef in over a year. Not because of my ED, but because I didnt like the the texture. It was always dry and tasteless - I just didnt like it. Then one day I stumbled across a recipe in a Women's Weekly recipe book and I decided to try it, thinking maybe my tastes had changed. I thought because it was a soup, it would prevent the beef from being dry and it would hold all the flavors from the rest of the soup. Boyyy was I right!

Beef and Vegetable Soup (Low-carb)
You'll need:
Cooking oil spray
500g lean diced beef (I used sirloin topside)
1 medium brown onion (150g), chopped coarsely
1 garlic clove, crushed
1/4 cup (70g) tomato paste (no salt added)
1.5L water
2 bay leaves
2 medium carrots, chopped coarsely
2 stalks celery, trimmed, chopped coarsely
250g cauliflower, cut into florets
150g or 1 large zucchini, chopped coarsely
1/2 cup (60g) fresh or frozen peas
Parsley to serve

Method:
1- Lightly spray a large heated saucepan with oil. Cook beef in batches until browned, remove and put aside.
2- Cook onion and garlic in same pan, stirring until onion softens. Adde paste; cook, stirring for 2 minutes.
3- Return beef to the saucepan with the water and bay leaves; bring to the boil. Reduce heat; simmer, covered, for 1 hour. Uncover, and simmer for another 30 minutes or until the beef is tender.
4- Add carrot, celery, cauliflower and zucchini; simmer, uncovered for about 20 minutes. Add peas and stir until hot.
5- Serve sprinkled with parsley.

Makes 4 big and scrumptious bowlfuls.

Nutritionals per serve:
Calories- 257
Carbohydrates- 10g
Protein- 39.2g
Fat- 4.9g

Enjoy!

Carly
xo

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