Vegetable Beef Soup

I made a vegetable beef soup for dinner on a cold day.  I took a basic recipe from the South Beach Diet Cookbook, and tweaked it a little to add more flavor.  It’s still Phase One legal for all of you who are doing the South Beach Diet.  And if you’re not, it’s still a tasty and healthy recipe. 

2 TBSP olive oil

1 lb lean beef, cut into cubes

1 rib of celery, diced

1/2 large onion, diced

3 cloves of garlic, minced

1/4 lb green beans, cut into 1 inch pieces

1 can fat-free beef broth, plus enough water to make 5 cups of liquid

1/2 small head of cabbage, shredded

1/4 bag of fresh pre-washed spinach

1 can died tomatoes

Salt and pepper to taste

In a large pot brown the steak with 1 TBSP of the oil.  Remove the steak from the pot and set aside.  Add the other TBSP of oil to the pot and cook the celery, onion and green beans until tender.  Add the garlic and cook a minute longer.  Add the cooked steak, and the rest of the vegetables and water to the pot.  Bring to a boil and then reduce to a simmer for 1.5 hours.

Serve with one of the following:  a squeeze of fresh lemon juice; a few drops of hot sauce; or sprinkle with grated parmesan cheese.


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