Vegetable Beef Soup Low fat E is such a comfort on a cold winter’s day.
But to be honest, I’ve been known to make it from fresh veggies and think of it as a type of spring tonic. Then about summer, I get nostalgic at least once a summer and make it then because it’s hard to wait till fall…
I converted this recipe for Vegetable Beef Soup from a contest winner back in the 80’s and has been a big hit with our family and friends for years.
Now updated with an Instant Pot suggestion in the Notes for those who are used to using that appliance.
I dreaded the idea of making any changes to this beloved family mainstay so I’ve been taking my time about THMing it.
Imagine my surprise when I went to make it for the family over the holidays and found that it was already a perfect E soup, with just a few tweaks!
It’s always gotten compliments and recipe requests wherever I’ve made and taken it so I decided it would be a good one to share it with you and yours. Enjoy!
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* This recipe contains tomatoes and the original recipe did call for stewed tomatoes, which usually contains some sugar. I seasoned this recipe with 1 tsp of Pyure (or Truvia) and it helped cut the acid taste. That is up to you but I have found that adding extra sweetener and/or salt can help make these recipes taste more “normal” to people.
Check out my other yummy THM-E, low fat, soup the Low Fat Cabbage Roll Soup. I took this classic Pinterest recipe and really upped the seasonings to make it taste more like a low-fat pizza in a bowl with no cabbage flavor.
Adding sprouted brown rice will turn it into a flavor and nutritional powerhouse!
Vegetable Beef Soup (Low fat, E)
Ingredients
- 1 pound extra lean ground round-beef (I use Laura's 96% lean)
- *Brown and rinse the meat under running water for a couple of minutes.
- 1 cup chopped onion
- 1 cup strong beef broth
- 1 clove minced garlic or 1/2 teaspoon pre-minced
- 1 (15-oz) can pinto beans or 2 cups cooked from dried beans
- 1 cup thinly sliced carrots*
- 1/4 cup sprouted brown rice or precooked
- 2 (16 oz) can chopped tomatoes
- 4-6 cups broth I start with 4 but sometimes add 2 more when using the stovetop*
- 1 tablespoon dried parsley or 3 tablespoons fresh parsley - optional, I usually forget it
- 1 teaspoon salt
- 1/4 cup frozen corn*
- 1 cup frozen or canned green beans*
- *Optional--1-2 tsp. Gentle Sweet or 1 tsp. Pyure or Truvia - see note.
Instructions
- Brown the super lean ground beef.
- Once browned rinse the beef in a strainer under running water for 2 minutes.
- Return the meat to the skillet and the beef broth and add in the onion and cook about 5 minutes or longer until all the broth is cooked in to the beef and onions and it is dry.
- Add remaining ingredients, except for green beans and corn.* Unless you're using a package of frozen then add them all in at once.
- Bring to a boil then reduce the heat and simmer 40 minutes or until all the vegetables are tender.
- Add the corn and green beans and simmer for 10 more minutes.*
- You're done, but as good as this soup is when it's done it's even better the next day!
- I served mine with on plan Wasa crackers or toasted sprouted bread.
Notes
* This recipe contains tomatoes and the original recipe did call for stewed tomatoes, which usually contains some sugar. I seasoned this recipe with 1 tsp of Pyure (or Truvia) and it helped cut the acid taste. That is up to you but I have found that adding extra sweetener and/or salt can help make these recipes taste more "normal" to people.
*You can sub the broth in the soup for water and add 2 teaspoons beef base (I use Organic Better Than Bouillon) or 3 cubes beef bouillon
*These days I sub a package of frozen chopped carrots, green beans, and corn for the ones listed in this recipe. Way easier and just as good.
*Instant Pot Directions: If you cook this in a pot it will use more broth. But if you use an Instant Pot then brown (sautee) the meat, drain and rinse then add in the onions and beef to cook down in the lining of the Instant Pot, you can add in all the ingredients right on top and bring up to pressure for 15 minutes you will have plenty of broth.
This looks so delicious!
When I make veggie beef soup, I usually put Lima beans instead of the green beans and more garlic, is this still on plan as an E meal? I’m new to thm… and I’ve got so many questions!
Hi Jessica! We are trying to stay under a certain amount of carbs per meal and the green beans do not contribute a significant amount to the carb load in this soup. If I were you I would check in the book for the veggies allowed in the E meals and just sub your favorite beans in that way. Good luck!
Cat believe I might know something you don’t! Are you aware that a pinch or two of baking soda completely eats the acidity in tomato grave, soup, ketchup? Great trick & it works!
This soup looks Mazing & I’m looking forward to serving it on our first chili day. Thanks so much.
Hi Joan! Great tip on the baking soda! I’m a big fan of that stuff but I’ve never tried it in a tomato dish. I’ll have to try it soon and I hope you enjoy the soup 🙂
This looks super yummy. About how many servings does this make? I was trying to figure out if I should double or triple it to freeze some. Thanks.
It serves 6 very generously Gina.
Do you have the nutritional value? Thx!
Sorry Jill I don’t have that at this time.
This is my mama’s recipe for vegetable soup. I have it still, in her handwriting, and made it two days ago. We love it, and it makes enough for at least two meals. She always doubled it. I prefer to use bone broth instead of bouillon. Sometimes I add a small can of Rotel tomatoes.
Hi Jan! This is a popular soup. It was originally published by a Houston Chronicle reader way back in the 80’s. I usually include background on recipes that I’ve been cooking for this long but just didn’t for this one. Probably I didn’t trust my memory. But if I’m remembering correctly, it won the weekly “This is a Favorite” contest and eventually got chosen as a “best of the year” recipe and may have become one of the “best of the decade”. I did make some tweaks before publishing it but this one is very close because we love it too!
Hi, I have a couple of questions. 1. Do we drain the canned pinto beans? 2. Can we just add 1/4 cup uncooked rice or should it be cooked first?
Yes, drain the beans, and the rice doesn’t need to be cooked first.