Beef and Vegetable Soup

Plan Z Phase: This is a Z2 (ZReduction) recipe. For folks on Plan Z this is a great soup. Tastes very much like the traditional version but this one doesn’t include higher carbohydrate vegetables like carrots and potatoes. Still quite delightful, though. Brings back memories of grandma.

Servings: Serving size 1-1/2 cups

Ingredients:

• 1-½ pounds of lean beef (In Plan Z we use bottom round roast or lean flank steak) cut into bite-sized chunks (1” or so. They will cook down some). You can cook the meat longer if you want it well done. Otherwise it will continue to cook in the broth so not to worry.
• 1 cup of chopped onion
• 4 cups of beef broth
• 1 cup of green beans and peppers cut into bite sized pieces
• 1 cup of chopped celery
• 28 oz of canned tomatoes
• 1 tsp of Truvia (stevia sugar substitute)
• 2 tsp of grated sea salt (or to taste)
• ½ tsp of ground black pepper
• 1 ½ tsp of Italian seasoning blend
• 1 Tbl of Worcestershire sauce
• fresh parsley for garnish

Instructions:

In a large soup pot brown the beef in a bit of olive oil spray. When it’s half browned add the onion and celery to cook those and loosen them up. Continue to brown the meat until it’s browned on all sides.

Add all of the other ingredients and cook on medium for about an hour. Stir fairly regularly.

Taste and adjust seasoning as you see fit. Cut open one piece of meat to make sure it’s done to your liking on the inside. Some like some pink left and others want it cooked fully through. If you use lean meat the meat will stay tender even though you won’t be cooking this for hours.

Garnish with fresh parsley.

Enjoy!

Cheers,