Beef Vegetable Stew
A wonderfully sized yummy soup to eat for a few days as quick meals or to enjoy with family.
14 oz vegetable broth
0.12 cup chopped celery
1 tsp garlic
0.12 cup chopped onion
0.12 cup chopped green peppers
1/2 cup sliced squash
1/2 cup sliced zucchini
3 cans tomatoes, diced
15 1/2 oz black beans
15 1/2 oz kidney beans
3/4 lb ground lean sirloin
Put celery, onion, green pepper, and garlic into a large pot. Heat on medium heat to warm up.
Add diced tomatoes (if you like use tomatoes with added green chilies or with garlic, basil and oregano). Also add vegetable broth.
Add kidney and black beans. Continue heating soup on medium heat with occasional stirring.
In a skillet, brown ground sirloin. Drain out any grease and then add meat to soup.
Add sliced zucchini and squash. Continue cooking on medium heat with occasional stirring.
Once soup comes to a hot temperature turn heat to low and let simmer covered until vegetables are to desired softness.
Enjoy as soup or over brown rice.
Note: without the sirloin makes a great tomato and bean soup for Fat Smash phase I, and the sirloin can be added for the later phases.
in 1 serving of Beef Vegetable Stew.
, 55% carbs, 30% protein.
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