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Beef Soup with Root Vegetables
1 h 55 m
Diabetic Living Magazine
“Potatoes, turnips, and sweet potatoes add a touch of sweetness to traditional beef soup in this low-calorie recipe.”
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)
1Trim 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.
2In 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.
3Stir 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.