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HEARTY BEEF VEGETABLE SOUP

List of Ingredients




Basic but delicious, this soup is almost as rich as beef stew. Turnips stand in for high-carb potatoes. Feel free to substitute other low-carb vegetables, such as escarole, chard or spinach.

2 teaspoons dried rosemary leaves
1 tablespoon dried thyme leaves
2 to 3 parsley sprigs
2 tablespoons olive oil
1 lb. ribeye steak, or other tender cut of beef, cut into 1/2" cubes
1 (14 1/2-oz.) can reduced-sodium beef broth, plus 2 cups water or 1 quart beef stock
1/2 cup diced onions
1/2 cup sliced celery
2 cups diced white turnips
1 cup broccoli florets
1/2 cup green beans, cut in 1" pieces
1/2 cup diced tomatoes
Salt and freshly ground black pepper to taste

Recipe



1. Tie rosemary, thyme and parsley sprigs in a piece of cheesecloth; set aside. In a large soup pot, heat oil over medium heat. Add beef cubes; brown on all sides. Drain and reserve.
2. In the same pot, bring beef broth to a simmer. Add herb sachet. Return beef to pot; stir in onions, celery, turnips, broccoli and green beans. Simmer 15 minutes until vegetables are tender. Just before serving, remove herbs and add tomatoes. Season with salt and pepper to taste.
Per serving: 388 cal.; 29g prot.; 25.5g fat; 10.5g total carb.; 10g Net Atkins Carbs*