Beef Soup with Root Vegetables

Beef Soup with Root Vegetables

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From: Diabetic Living Magazine

Potatoes, turnips, and sweet potatoes add a touch of sweetness to traditional beef soup in this low-calorie recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound boneless beef round steak
  • 2 tablespoons olive oil
  • 2 stalks celery, sliced
  • 1 large onion, coarsely chopped
  • 1 medium carrot, sliced
  • 2 cloves garlic, minced
  • 2 (14 ounce) cans beef broth
  • 1 cup water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 medium potatoes, peeled and cut into ¾-inch cubes
  • 2 medium turnips, peeled and cut into ¾-inch cubes
  • 1 large sweet potato, peeled and cut into ¾-inch cubes
  • Flat crackers or crusty Italian bread (optional)

Preparation

  • Prep

  • Ready In

  1. Trim fat from meat. Cut meat into ¾-inch cubes. In a 4-quart Dutch oven cook meat, half at a time, in 1 tablespoon of hot oil over medium heat until brown. Remove meat.
  2. In the same Dutch oven, heat the remaining 1 tablespoon oil over medium heat. Add celery, onion, carrot, and garlic; cook for 3 minutes, stirring frequently. Drain off any fat. Return meat to Dutch oven.
  3. Stir in broth, water, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1¼ hours or until meat is nearly tender. Discard thyme and bay leaf. Stir in potatoes, turnips, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes more or until meat and vegetables are tender. If desired, serve the soup with crackers.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 225 calories; 5 g fat(1 g sat); 4 g fiber; 25 g carbohydrates; 19 g protein; 30 mg cholesterol; 3 g sugars; 8,879 IU vitamin A; 18 mg vitamin C; 42 mg calcium; 2 mg iron; 551 mg sodium; 675 mg potassium
  • Nutrition Bonus: Vitamin A (178% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1½ starch, ½ vegetable

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