Beef Vegetable Soup

This soup is full of vitamins, minerals and antioxidants to help keep your body healthy.

3 tablespoons extra-virgin olive oil
1 1/2 cups onion, diced
1 cup celery, diced
2 cups carrots, chopped
2 cups potatoes, diced
1/2 cup green pepper, diced
3 cloves garlic, minced
4 cups kale, torn and lightly packed
1 teaspoon fresh ground black pepper
1 teaspoon ground thyme
2 bay leaves
1 15-ounce can petite diced tomatoes, no salt added
8 cups low sodium beef broth
2 pounds roast beef cut into 1 inch cubes

1. Preheat oil in a large pot on medium high. Add the onion. Cook for 3 to 5 minutes.
2. Add the celery, carrots and potatoes. Cook for 7 to 9 minutes.
3. Add the green pepper. Cook for 2 to 4 minutes.
4. Add the garlic. Cook for 1-3 minutes.
5. Add the kale, black pepper, thyme and bay leaves. Cook for 5 to 7 minutes.
6. Add the tomatoes, broth and beef. Lower heat to a simmer. Cook for 15 minutes or more. Remove bay leaves.

Makes 8 servings

Carb choices per serving: 1

This recipe is Heart Smart, Low Sodium and Gluten Free.

*Option not included in nutrition facts.

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