Lunche for 8
Low Carb Vegetable Soup
A large pot of beef-stock soup combines fresh vegetables, cabbage, spinach, herbs, and spices for a filling low-carb meal.
$1.72per serving $
60 minstart to table
8servings
Ingredients
- 2 tbsp olive oil
- 2 onions
- 1/2 cup celery
- 2 carrots
- 6 cloves garlic
- 2 zucchini
- 10 oz green beans
- 10 oz cauliflower florets
- 4 cups cabbage leaves
- 2 quarts low sodium beef stock
- 2 tsp beef bouillon powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp ground pepper
- 4 cups spinach leaves
- 1/4 cup fresh parsley
- 2 tsp lemon juice
Steps
- Heat the olive oil in a large soup pot over medium heat, then cook the onions, celery, and carrots for 8 minutes.
- Stir in the garlic, zucchini, green beans, cauliflower, cabbage, cayenne, salt, and pepper.
- Add the beef stock and bouillon powder, bring the soup to a boil, and reduce the heat.
- Cover and simmer for 35 minutes until the vegetables are tender.
- Stir in the spinach and parsley, then cook uncovered for 5 minutes.
- Stir in the lemon juice and adjust the salt and pepper before serving.
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