BEEF SOUP FROM THE COUNTRY

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BEEF SOUP FROM THE COUNTRY

INGREDIENTS

2 pounds	lean beef soup bones
8 cups	water
2 cups	low sodium beef broth
2 sprigs	fresh thyme
3	whole bay leaves
2 tbsp.	olive oil
2	medium onions, chopped
4 ribs	celery, chopped
2 cloves	garlic, pressed
2 cups	fresh chopped tomatoes
2 tbsp.	tomato paste
2	large carrots, peeled and chopped
2	sweet potatoes, peeled and chopped
2	parsnips, peeled and chopped
2 cups	shredded nappa cabbage
2 cups	turnip, peeled and chopped
1 cup	frozen edamame
1 cup	butternut squash, peeled and cubed

RECIPE

In large stock pot add soup bones, water, broth, thyme and bay leaves. Bring to a boil, reduce heat and cover. Simmer for 1 to 2 hours.
Remove pot from stove and let cool. Strain stock through a sieve into a large bowl.
Remove meat from bones and shred, return to stock and discard bones and other cooked ingredients.
In a large Dutch oven heat olive oil over medium heat.
Sauté onions, celery and garlic until onions are soft and translucent, about 8 minutes.
Add broth mixture, tomatoes, paste, carrots and other vegetables.
Bring to a boil.
Reduce heat and let simmer (covered) for 30 minutes to bring flavors together.

SERVING SUGGESTION

SERVING SIZE:
1 cup

NUMBER OF SERVINGS:
10

NUTRITION FACTS


Calories	140

Total Fat	3 g

Sodium	339 mg

Total Carbohydrates	22 g

Fiber	5 g

Protein	4 g

This information is for educational purposes only. It does not replace the advice of your physician. If you have any medical concerns or issues, contact your physician.