Beef & Vegetable Soup
We used my homemade beef broth (preserved in jars using my awesome pressure canner) plus left over water from boiling chicken thighs (that had been chilled and the fat strained) with six vegetables. While carrots are not on the approved list for Phase I, I didn’t really care:
- stewing beef, cubed in bite size pieces
- 2 carrots, diced
- 1 parsnip, diced
- 1 white turnip, trimmed and diced
- yellow beans, trimmed and halved (also preserved in jars from Shirley’s garden this summer)
- left over aspargus tips
- celery, diced
- onion, finely diced
To make this stew, sweat the vegetables in canola oil for a few minutes to soften. Add 8 cups of broth, followed by the cubed beef. I added a few pepper corns and a bay leaf, which were fished out while eating – not the best plan but good enough, along with 1 tsp each of garlic and onion powder and white pepper. The latter gave this meal a strong after bite. Bring to a boil then simmer for 45 minutes. It makes 8 servings at an estimated 120 calories per cup. Absolutely delicious and the spice keeps you feeling full. Follow with a mug of herbal tea and a glass of water, sipped slowly until your afternoon snack.
To keep it aligned to Phase I, don’t add potato, barley, rice, pasta, carrots or canned tomatoes, and don’t serve with bread or crackers. However, you could add cooked lentils, kidney or black beans and chickpeas.
