I loved my mom’s beef stew, but now I use a skinnier version of that healthy favorite-more fiber and fewer starchy carbs here! Still warms your belly in the winter, though~
Vegetable Beef Soup with Cabbage-Here’s the Beef!!
Vegetable Beef Soup (South Beach Diet) 8-10 servings
1-2 T. EVOO
1 lb. stew beef (as lean as possible), cubed
1 rib of celery, chopped fine
1/2 lg onion, chopped fine
1/4 lb. green beans, cut into 1″ pieces
5 cups of water or beef broth
1/4 small head of cabbage, coarsely chopped/shredded (2-3 c)
1/4 (10 oz.) bag spinach, coarsely chopped/shredded
1 can diced tomatoes
pepper to taste
**adjustments: I do not add the spinach-just don’t care for the combination, so I add a little more of the other veggies; I use canned green beans, just dump the can in, juice and all, no chopping; when I use water -instead of beef stock) I add beef bouillon cubes. Also, you can use left over steak, cut in bite-sized pieces – you can cut the cooking time in half.
Heat the oil in a large sauce pan and brown the steak if it isn’t already cooked. Remove the meat to a plate with a paper towel and blot to remove excess fat/oil. Using remainder of oil (left in pan, or add a bit) add the celery, onions and green beans and cook until tender. Stirring regularly. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for at least 30 min.-up to an hour if you want, depending on how well done the steak is after browning and how well done you want it at the finish. Super tasty and filling!
Look for a skinny version of Broccoli and Cheese Soup tomorrow!
Be well-Your Bff
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