Beef Soup With Root Vegetables
Recipe Source: Diabetic Living via Everyday Health
Ingredients
1 1/2 pounds beef, boneless round steak
1 tablespoon oil, cooking
3 can(s) broth, beef
1 cup(s) water
2 stalk(s) celery
1 large onion(s)
1 medium carrot(s)
2 tablespoon thyme
2 teaspoon Worcestershire sauce
2 clove(s) garlic, minced
1/4 teaspoon pepper, black ground
1 bay leaf
2 medium potato(es)
2 medium turnips
1 large potato(es), sweet
crackers, flat
Preparation
Trim fat from steak.
Cut steak into 3/4-inch cubes.
In a 4-quart Dutch oven, heat the oil over medium-high heat.
Cook meat, half at a time, in hot oil until brown.
Add broth, the water, celery, onion, carrot, dried thyme, if using,
Worcestershire sauce, garlic, pepper, and bay leaf.
Bring to boiling, reduce heat.
Cover and simmer about 1 1/4 hours or until meat is nearly tender.
Discard bay leaf.
Stir in potatoes, turnips, and sweet potato.
Return to boiling, reduce heat.
Cover and simmer about 15 minutes more or until meat and vegetables are
tender.
Stir in fresh thyme, if using.
If desired, serve with crackers.
Nutritional Info (Per serving):
Calories: 224, Saturated Fat: 2g, Sodium: 664mg, Dietary Fiber: 3g,
Total Fat: 7g,
Carbs: 19g, Cholesterol: 50mg, Protein: 22g
Carb Choices: 1.5
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