Hearty Beef Vegetable Soup

I love the different taste and texture the cabbage adds to this recipe. This soup is one that we love have extra for lunches during the week. Easy too reheat and for hubby to take to work with him so I don’t have to worry about what they are cooking at the station. lol

Ingredients:

2 Tbsp olive oil
4 pounds beef top sirloin steak, cut into 1/2 inch cubes
4 cups onion, chopped
4 quarts hot water
4 cups carrots, chunked
4 cups potatoes, chunked
4 cups cabbage, chopped
1 green pepper, chopped
8 tsp. low sodium beef bouillon
1 tsp. pepper
4 bay leaves
6 cups low sodium tomato juice

Directions:

1. Warm the olive oil in a large soup pot over medium heat. Add the beef cubes and onion to the melted butter and cook 6 minutes or until the beef is browned on all sides and the onion is beginning to get tender.

2. Pour the water into the soup pot. Add the carrots, potatoes, cabbage and green pepper. Stir in the bouillon and pepper. Place the bay leaves into the pot.

3. Turn up to high heat and bring the mixture to a rapid boil. Reduce to medium low, cover the pot and simmer the soup for 30 minutes.

4. Pour the tomato juice into the pot. Re-cover and continue to simmer another 30 minutes or until the beef and vegetables are as tender as you like. Discard the bay leaves before serving.

Nutritional Information: (Approximate Values per one cup of soup)

123 calories; 4 g fat; 2 g saturated fat; 34 mg cholesterol; 428 mg sodium; 10 g carbohydrates; 2 g fiber; 12 g protein