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!
Ingredients:
- 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
Preparation:
- 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