Low fat does not need to be beef-free, and that’s definitely one thing that Betty’s delicious and scrumptious soup proves. If you are in dire need of a healthy and delicious treat, you can absolutely count on this vegetable beef soup recipe to do the trick for you.
Vegetable Beef Soup
- 2 pounds of chopped and cubed lean beef (the fat should be trimmed)
- 1 tablespoon of salt
- 3 bay leaves
- 3 cups of mixed vegetables
- 6 cups of water
- 1 teaspoon of chilli powder
- Fat-free Saltine crackers
- 1 chopped onion
- ½ teaspoon of ground black pepper
- ½ tablespoon of Worcestershire sauce
- 1 to 2 tablespoons of extra virgin olive oil
- 12 cups of water
- 3 cups of tomato juice
- 2/3 of an 8-ounce can of tomato sauce
Warm up olive oil in a deep skillet. Once the oil is ready, put the beef cubes and cook until it turns brown. Then, set it aside.
In a large pot, put 12 cups of water and add 1 tablespoon of salt. Then, add the beef cubes. Place the pot under low heat for 3 hours and make sure that the pot is left uncovered. Check the beef every once in a while to make sure that the pot does not dry out.
Remove excess fat from the stock.
Fourth, add the tomato juice, tomato sauce, bay leaves, black pepper, Worcestershire sauce, onion, mixed vegetables and chili powder. Also, add an extra 6 cups of water and let the pot boil for another hour.
Lastly, serve the soup with yummy saltine crackers.
Savor the yummy goodness of this healthy soup and you will be on your way to food paradise!
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