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Recipes - Low Calorie Italian Style Beef Vegetable Soup

Recipe Name

Low Calorie Italian Style Beef Vegetable Soup

Submitted by

maledog

Recipe Description

Delicious low calorie Italian style vegetable beef soup that you can eat without guilt. Filling and satisfying, hot, and oh-so flavorful! Perfect for a cold winter day! Be sure to buy the Italian Style Canned Stewed Tomatoes. There wasn't a category for the Italian Style, but the Italian spices are what gives the soup an extra punch.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	60	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



1	large	onion
2	pounds	London broil, (top round roast)
1/2	cups, chopped	Carrots, raw
2	cups, diced	celery
8	tablespoons	beef broth, bouillon (consomme) condensed
11	cup (8 fl oz)	water
4	tablespoons	Worcestershire sauce
4	cups	Vegetables, corn, peas, carrots, beans
2	tablespoons	canola oil
3	cans (28 fl oz)	tomatoes canned, stewed

Steps

Sequence	Step

1	Cube the London Broil and brown in the canola oil. *I use London Broil because its very lean, but if you prefer a lean basic stew meat, that would work also. Just trim as much fat as possible.
2	Chop onion, celery and carrots and add to the pot and continue to brown with the meat for just a minute or two.
3	Add Worchestershire sauce and stir well while browning.
4	Add 3 cans of ITALIAN STYLE stewed tomatoes. *Very important to use the Italian Style canned tomatoes. The spices make the soup so delicious, so just pour the whole can''s contents into the pot.
5	Fill the pot to about an inch or two from the top with cool water. *Usually a 6 quart electric dutch oven or soup pot will work best for this recipe, but you can adjust the water and ingredients to suit your pot.
6	Add the frozen mixed vegetables to the pot. *If you prefer to use fresh vegetables, be sure to use a mix of corn, green beans, peas, and you may want to use additional carrots. I do not use potatoes in this recipe, but you certainly could. The potatoes make it more starchy, which is what I want to avoid.
7	Add the beef bullion. *I use Wylers brand, but you can use whatever you prefer. Bullion is very salty by nature, so if you can find low sodium it would be healthier for you. I use about 8 cubes for this pot as I like a lot of flavor, but you can adjust this to suit your tastes.
8	Bring the pot to a boil and then simmer very low for about an hour and a half, or until the meat is very tender and the carrots are cooked through.
9	Salt and pepper to taste.
10	Serve in a pretty soup bowl with a side of warm Italian bread and butter. Delicious (and inexpensive) for a cold winter day. Serves a large family, and it also will freeze well for later!

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