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, 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, 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.