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Cooking Low Carb!
Because it's cold and rainy here, I'm thinking longingly of soup (if the soup references earlier in the 'zine hadn't already tipped you off to that!) So on the hunch that at least some of you feel the same way, here's a recipe from The Every Calorie Counts Cookbook, due out this spring. Usually Vegetable Beef Soup has potatoes or noodles in it - but simmered with everything else, you'd never know the turnips weren't potatoes.
Vegetable Beef Soup
A true classic. Eat it at the kitchen table, and you'll feel like mom is patting you on the back.
2 quarts beef stock
1 medium turnip, peeled and cubed
1 medium onion, diced
1 large carrot, peeled and sliced thin
1 large rib celery, sliced thin
2 14-ounce cans diced tomatoes, juice and all
2 cups frozen green beans, cross-cut style
3/4 pound boneless beef chuck, in 1/2" cubes
1 teaspoon dried marjoram
1 teaspoon pepper
1 bay leaf
Put your stock in a big soup kettle, and put it over medium high heat. While it's warming, do all your peeling and chopping and opening. Just throw everything into the pot as you get it cut up. Bring to a simmer, cover, turn the burner down to low, and let it cook for at least an hour, and two is better. That's it!
6 Servings: 215 Calories; 9g Fat; 12g Protein; 17g Carbohydrate; 2g Fiber; 15g usable carbs.Posted by HoldTheToast at January 30, 2006 09:47 PM