SOUP-BEEF AND VEGETABLE

INGREDIENTS:
3 pounds beef
1½ pints beef broth
1 x 8 ounce can tomato sauce
3 ounces onion, diced
4 ounces celery, finely chopped
14 ounces green cabbage, shredded
3 ounces fresh green beans, chopped
1 clove garlic, crushed
1 tbsp. salt
Pinch pepper
¼ tsp. cayenne pepper
1 bay leaf
4 tbsp. vegetable oil

DIRECTIONS:
1. Finely chop the beef and brown on all sides in the oil in a large
sauce pan.
2. Add the vegetables and sauté for a couple of minutes.
3. Add all of the other ingredients and bring to the boil.
4. Turn down to a simmer and leave bubbling slowly for a couple of
hours until the meat is tender.
5. Serve hot!

Nutritional Facts per portion:

Calories 421, Fat 18.1g, Carbohydrate
7.2g, Dietary Fiber 2.5g, Net Carbs 4.7g, Protein 54.9g.

SOURCE

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