Beef Vegetable Soup

By LaLaCooks

Carbs - 127, 27, 30, 11, 262, 18, 285 limas, 25, 65 = 850 (565 without limas) 1/2 recipe without limas = 41 carbs per serving

This is our family's favorite soup. Yes - boil the meat. No - it doesn't need to be seared first. Don't ask me why! Makes so much and freezes so well. I think I've made a batch for everybody's freezer when each baby was born.

NOTES : Before adding last vegetables, remove roast(s) and cut into bite sized pieces.

Freezes very well.

I use frozen green beans when I'm in a hurry - can't tell the difference

Ingredients

• 6 pounds beef brisket, chuck, or rump roast
• 2 tablespoons salt
• 1 tablespoon black pepper
• 4 quarts water
• 2 pounds fresh green beans -- cut in 1" pieces
• 2 bunches celery -- cut in 1" pieces
• 2 large onions -- cut into 6 pieces ea
• 2 whole green peppers -- coarsely chopped
• 2 teaspoons fresh garlic -- minced
• 2 29 oz. cans tomato sauce
• 2 tablespoons garlic powder
• 3 tablespoons Worcestershire sauce
• 1 teaspoon granulated Sweet 'N Low
• 1 bag frozen peas
• 1 bag frozen lima beans
• 1/2 head cabbage -- broken into 2" piece

Preparation

Step 1

In a large pot of boiling water add meat, salt and pepper. Boil for 1 hour. Skim the residue from the top of water as it cooks. Add green beans, celery, onion, green pepper, garlic, garlic powder, tomato sauce, Worcestershire sauce, and Sweet 'N Low. Cook at a slow boil for 1 hour. Remove roast(s) and cut into bite sized pieces, removing any unwanted fat. Then add peas, lima beans, and cabbage. Cook for 30 minutes. Add salt and pepper.