I can’t think of anything that says warm and cozy better than coming home to a soothing bowl of vegetable beef soup on a cold winter’s day. 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.
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 family over the holidays and found that it was already a perfect E soup! 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!
Get the latest updates from my social sites where I’m sharing recipes, tips, roundups and more every day!
Follow me on:
* 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, but add sprouted brown rice also to turn it into a flavor and nutritional powerhouse!
Vegetable Beef Soup (Low fat, E)
- 1 pound extra lean ground round-beef (I use Laura's 96% lean)
- For E recipes we are supposed to rinse all beef for 2 minutes under running water once it's browned and only use 96% lean or leaner.
- 1 cup chopped onion
- 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 water I start with 4 and usually add 2 more
- 4 teaspoons beef base (I use Organic Better Than Bouillon) or 5 cubes beef bouillon
- 1 tablespoons 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.
- Spray pan with a small amount of oil and 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 add in the onion and garlic and cook about 5 minutes. (I like to add in a cup of strong beef broth at this point and cook some flavor back into the rinsed beef at this point but that's optional).
- Add remaining ingredients, except for green beans and corn.
- 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 oven crisped Lavash bread or on plan Wasa crackers.
* 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.