Here’s the recipe from tonight’s dinner. Ryan loved the fact that he could have 2 helpings, or bread (or really, both) and still be under his usual calories/fat intake for dinner time. I doubled the recipe and will definitely quadruple it for next time for freezing. Great soup!

Vegetable Beef Soup (from Company’s Coming, Cooking for Two


1/4 lb boneless beef, such as stew beef, diced

3 c. water

1/4 c. chopped onion

1/4 c. sliced carrot

1/4 c. sliced celery

1/4 c. diced turnip

1 sliced small leek, white park only (optional, so we left out)

1/4 t. beef bouillon powder

1/2 bay leaf (we left out… I have a thing about bay leafs and find them useless and annoying)

pinch ground thyme

1/2 t parsley flakes

pinch ground cloves

1/2 t salt

1/8 t pepper

1 c. grated cabbage

2 french bread slices, dried, cut to fit (optional – so we left out and I had whole grain bread as a side and dipped it in my soup)

Combine beef and water in saucepan. Bring to a boil, cover, and boil very slowly for 1 hr.

Add next 12 ingredients (if my counting is wrong, don’t put in cabbage yet). Cook, covered for 30 minutes .

Stir in cabbage. Cover and cook for 15 minutes.

If you’re using the bread slices, which we didn’t: Put bread slices in bottom of 2 soup bowls. Discard bay leaf (if using). Divide soup between bowls.

Makes 800 ml (3.5 cups) Serves 2.

1 serving: 86 cal, 1.9 gr fat, 10 gr protein, 810 mg sodium (less if you used less salt and sodium reduced beef bouillon as I did)