LC/Low Sodium Vegetable Beef Soup - Perfect & Satisfying for Fall!
 

With simple, easy to find ingredients. This makes a rich delicious broth

Karen's LC Low Sodium Vegetable Beef Soup

4 cans low sodium fat free beef broth (I use College Inn brand)
2 cans diced tomatoes
1 can water
1.5 lbs chuck roast or other cut of beef
1/2 small cabbage, chopped
2 small zucchini, sliced
1 med onion, chopped
2 large stalks celery, sliced
1 cup fresh mushrooms, sliced
Salt substitute to taste (I think I used about 1/8th tsp)
Garlic pepper, about a tsp
1/2 tsp chili powder
1 bay leaf

Brown the meat and cube, combine all ingredients in a large stock pot, bring to a boil, then cover and simmer about 2 hours.

Makes about 5 quarts. Here's the entire recipe in Fitday:

Total: 1829 calories
Fat: 94 846 48%
Sat: 36 328 19%
Poly: 5 41 2%
Mono: 43 385 22%
Carbs: 73 194 11%
Fiber: 24 0 0%
Protein: 180 722 41%
Sodium 4861

So 10 generous 2 cup servings would be (each):
183 calories
9.4 Fat
7.3 g Carb
2.4 g Fiber
5 g Net Carb
18 g Protein
Sodium 486 mg

Can be frozen.