Vegetable Soup - 7.4g

This is yet another one of my mom's recipes that I make regularly, especially when the weather gets cold. It makes a huge batch and is even better-tasting the next day after it's had time to marinate in itself over night.

The next time I make this, I'm going to tweak it a bit, adding more sirloin and low carb vegetables (celery and carrots) and putting in less potatoes (4 instead of 6 so it doesn't become so potato-heavy for the rest of the family). I also pick out the corn since it's a very carby vegetable.

Vegetable Soup
1/4 cup salad oil
1 small onion
3 celery stalks, sliced
2 medium carrots, sliced
1 small head of cabbage, shredded
1 medium zuchinni, cut in 1/2" chunks
1 1/2 pounds sirloin, cut in 1/2" chunks
6 medium potatoes
6 cups of water
1 28 oz can of tomatoes
1 16 oz can of corn
1 16 oz can of green beans
4 tsp salt
1/2 tsp pepper
1/2 tsp basil

In an 8-quart pot over high heat in very hot salad oil, cook the onion, celery, carrots, cabbage and zucchini until veggies are lightly browned, stirring frequently. With slotted spoon, remove the vegetables to a medium bowl and set aside.

In same pot over high heat in the remaining oil, cook beef chunks, stirring frequently until meat is well browned on all sides. Meanwhile, cut potatoes into 1" cubes. To the meat chunks, add reserved vegetables, potatoes, tomatoes with their liquid and remaining ingredients. Heat to a boil then reduce heat to low; cover and simmer for 25-30 minutes or until beef and potatoes are fork-tender.

As is, makes about 16 servings or more. Without the potatoes, it makes about 12 2-cup servings.

The counts (without potatoes and corn)

Net Carb: 7.4g

Protein: 19.5g

Fiber: 3.9g

*All counts listed are based on my best guesstimation and not necessarily correct. Remember to check the specific nutritional content of the brands you are using as each one is different.