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Reviews Date of last review
Tue February 15, 2011
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Description: OMG.. this soup is really good... I can see me eating this a lot and it is induction friendly!!

This recipe is my own creation.. please do not copy for the purpose of publishing or use on any other site without my expressed permission.
Ingredients: 1 cooked and cut up Roast
2 cans stewed tomatoes
1 28 oz can green beans
1/2 head cabbage chopped up
3-4 stalks celery sliced
1 medium onion diced
2 cups beef stock from the roast (I pressure cooked my roast in water or you can boil it to get the beef stock)
5 beef bouillon cubes
6 cups water
How To Prepare: In a dutch oven or stock pot add 2 cans stewed tomatoes, 2 cups beef stock and the 6 cups of water.

Stir in onion, green beans, celery and cabbage. Bring to a simmer. Once simmering add in bouillon cubes. Cook until veggies are done and then add in your cut up roast.

This recipe says it is 9 carbs but 3 of those carbs are fiber so if you are a subtractor it is only 6 per serving... but that is all in veggies.

Number of Servings: 12 good size servings but could be cut down to a cup at a time.
Carbs per serving - include all nutritional information if known: Per Serving (excluding unknown items): 44 Calories; 1g Fat (11.7% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 452mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fat.
Preparation Time: 20 minutes or so
Effort (Easy, Average, Difficult): Easy
Posts: 819
Registered: September 2000
Location: Illinois

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