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Atkins Beef Vegetable Soup
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By: lauraburkes
By: lauraburkes
 will you add to the "Atkins Stuffed Peppers" recipe ingredients that there should be 4 large green bell peppers as well?
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Servings: 8
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients
2 tablespoons Olive Oil
2 tablespoons (unsalted) Butter
1 small (about 1/2 cup) Carrots, diced
1/2 cup Broccoli, broken into small florets
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
1 1/2 pounds Beef - Chuck Roast, stew meat, trimmed and cut into 1/4 inch cubes
1 1/2 teaspoons Garlic, Chopped
1 small (about 3/4 cup) Onions, chopped
8 ounces Mushrooms, sliced
1 stalk (about 3/4 cup) Celery, diced
1 Mushrooms - Portobello, diced
1 cup Tomatoes - Canned (Diced)
2 teaspoons Thyme, fresh, chopped
1/2 cup red wine Wine - Red, dry
4 cans (14.5 ounces each) Beef Broth, reduced-sodium
1 bunch Escarole, washed, tough ribs trimmed, cut into 1/2 strips
Cooking Directions
In large non-stick skillet melt butter over medium-high heat Add mushrooms and season with salt and pepper to taste. Sautee until golden brown, about 5 minutes. Add onion, celery and carrot and sautee until barely softened, about 2 minutes Add garlic and sautee until aroma is released, about 30 seconds.
Add tomatoes and wine and cook until thickened, about 5 minutes.Meanwhile, season meat with salt and pepper. In large pot over medium-high heat, heat olive oil.
Add meat and sautee until well-browned, about 8 minutes. Add tomato-vegetable mixture to broth and water. Bring to boil, reduce heat, simmer until meat is very tender and vegetables are very soft, about 15 minutes. Add broccoli, cook 5 minutes. Stir in escarole to wilt, thyme and season with salt and pepper to taste.
Nutritional Information Per Serving:
Net Carbs: 5.0 grams
Fiber: 3.5 grams
Protein: 22.5 grams
Fat: 13.5 grams
Calories: 256
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4 of 5 Stars (3 reviews)
