Vegetable beef soup
 

You will need:
Any low carb veggies( I used zucchini, small amt of carrots, and shredded cabbage)
Stew meat( I used 3lbs, but you can put as much or as little as you would like)
1 can del monte stewed tomatoes with onions and celery(25 carbs for whole can)
2 Quarts water
beef bullion 1 tsp per cup of water(8 tsp for 2 quarts)
2 bay leaves
1 pinch cloves
1 tbsp. dries onion flakes
dash garlic powder

Brown meat in oil. Add to water flavoured with bulion. Add can of stewed tomatoes. Add bay leaf, clove, onion and garlic powder.Simmer 2 hours. Add any uncooked veggies you would like. simmer until tender (another 30 minutes?) Then add any cooked or canned veggies and simmer till warmed through. Remove Bay leaves.
The total recipe has about 5 carbs per serving depending on veggies.

soup
 

Sounds just what the Dr. ordered for the snowy days we're having here in Ontario.

Thanks for posting.

Thanks for the soup recipe Karen. I absolutely love soup in the winter, but the rest of my family are not big on it, unless it is Campbells Tomato soup with macaroni, or Liptons Chicken noodle. I need more sustenance. When I cook soup, I usually use my crock pot and let it cook all day, or even into the next day. I do that with stew also. Just dump in the meat, no need to brown. Add any veggies you want, then dump a can of diced tomatoes on top, and let it cook. That's a great favourite in our household.

Glenda

Vegetable and beef soup
 

Can you use beef stock instead of the bullion

I would go so far as to say that beef stock would be better than using the boullion. ;)