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Hearty Beef Soup with Potatoes and Carrots

February 12, 2018

Looking for a new recipe for St. Patrick’s Day or just want to warm up with a warm bowl of soup? Either way, this diabetic-friendly Hearty Beef Soup with Potatoes and Carrots is just what you’re looking for!

1 pound top round beef, cut into 1 1/2 inch cubes
1 medium onion, chopped
1 slice whole wheat bread
1 cup red wine
2 cups peeled and chopped carrots
2 cups diced potatoes
8 cups water
1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoons dried)
1/2 teaspoons chopped fresh sage (or 1 1/2 teaspoons dried)
1 slice whole wheat bread
1/4 teaspoon salt
8 shallots, skin removed, and cut into 4 pieces
2 cloves garlic, minced
1 cup Italian parsley
Heat a large heavy-bottomed pot on the stove over medium high heat.
Place beef in the pot and brown all sides (about 3 minutes per side).
Remove beef and cook onions and shallots in the same pot until they are browned, (about 10 minutes).
Add wine to pot and scrape bottom of pot to incorporate browned onions and beef bits into liquid.
Add beef, vegetables, water, rosemary and sage.
Cover, and cook 1 hour at low simmer.
In food processor, puree bread, salt, garlic and parsley.
Add bread mixture to stew and serve.

Nutritional Information:

4,583 Calories, 784g Carbs, 52g Fat, 255g Protein, 1,114g Sodium, 346g Sugar

Per Serving:

764 Calories, 131g Carbs, 9g Fat, 43g Protein, 186g Sodium, 58g Sugar

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