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FROM THE
alt.support.diet.low-carb
COOKBOOK

Beef Vegetable Soup from Laurie

3 pound Chuck Roast
1 onion - diced
1 rib celery - diced
3 tablespoons Atkins Bake Mix (or Not Starch) *Optional
1 tablespoon Olive Oil
1 tablespoon Vegetable Oil
3 cups beef broth
1 cup water
1/4 cup red wine (Merlot)
1 (14.5 oz) can diced tomato - with liquid
1 bay leaf
Thyme - ground (to taste)
Salt (or Morton's Lite or No Salt)
Pepper
1 small cabbage - diced up
1 cauliflower - cut up (or 16 oz. bag of frozen cauliflower)
Brussels Sprouts (or 16 oz. bag frozen)

Cut roast up into 1-1/2 inch squares.  Heat oil in a Dutch oven, and add the roast, onion and celery.  Cook until meat is browned on all sides and veggies are tender. I sprinkled Atkins Bake Mix over the meat/veggies as it cooked to help with browning, and so the broth would be a bit thicker, but you don't have to do this (and the mix didn't ruin the taste, so don't worry about that).

After meat is browned, if there is still any oil left in the pan, drain it.  Add the broth, water, tomato with liquid, wine and spices to the meat in the Dutch oven.  Bring to a boil, then cover and turn down the heat.  Let simmer gently for 1 hour and 15 minutes, stirring occasionally.

Add the cabbage, cauliflower and Brussels sprouts (fresh or frozen).  Bring back to a boil, cover, turn down the heat, and cook another 15 minutes (or longer if you like your veggies mushy).

You could use any veggies in the soup, I just used the above because they were what I had on hand.