More
Close

Beef Soup with Root Vegetables

Beef Soup with Root Vegetables

0
Login to rate this recipe.
Rated: 0
  • Makes: 6 servings
  • Prep 25 mins
  • Cook 1 hr 30 mins
  • Serving Size: 1 3/4cup
  • Carb Grams Per Serving: 25

Ingredients

  • 1 pound boneless beef round steak
  • 2 tablespoons olive oil
  • 2 stalks celery, sliced
  • 1 large onion, coarsely chopped
  • 1 medium carrot, sliced
  • 2 cloves garlic, minced
  • 2 14 - ounce can beef broth
  • 1 cup water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 medium potatoes, peeled and cut into 3/4-inch cubes
  • 2 medium turnips, peeled and cut into 3/4-inch cubes
  • 1 large sweet potato, peeled and cut into 3/4-inch cubes
  • Flat crackers or crusty Italian bread (optional)

Directions

  1. Trim fat from meat. Cut meat into 3/4-inch cubes. In a 4-quart Dutch oven cook meat, half at a time, in 1 tablespoon of hot oil over medium heat until brown. Remove meat.
  2. In the same Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add celery, onion, carrot, and garlic; cook for 3 minutes, stirring frequently. Drain off any fat. Return meat to Dutch oven.
  3. Stir in broth, water, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1 1/4 hours or until meat is nearly tender. Discard thyme and bay leaf. Stir in potatoes, turnips, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes more or until meat and vegetables are tender. If desired, serve the soup with crackers. Makes 6 (1 3/4-cup) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 225 cal., 5 g total fat (1 g sat. fat), 30 mg chol., 551 mg sodium, 25 g carb. (4 g fiber, 3 g sugars), 19 g pro.

Diabetic Exchanges

Lean Meat (d.e): 2.5; Vegetables (d.e): 0.5; Starch (d.e): 1.5

Diabetic Living Video

Comments

Loading comments...