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)