Low Sodium Vegetable Beef Soup Recipes

VEGETABLE BEEF BARLEY SOUP (LOW SODIUM)

Steps:

• In a Dutch oven, brown the ground beef. Add onion and garlic and cook until the onion is translucent. Drain off the fat from the meat. Stir in remaining ingredients, all but the frozen vegetables. Cover and bring to a boil. Reduce heat and simmer for 60 minutes, stirring occasionally. Add frozen vegetables and cook about 10 minutes until tender. If the soup becomes too thick upon standing, add additional water. Makes 6 servings, 2 cups each.

LOW SODIUM VEGETABLE BEEF SOUP

Steps:

• Sauté garlic in oil in large skillet.
• Cut meat into smaller chunks and brown meat in skillet; remove meat.
• Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside.
• Make gravy: On med-low heat add flour to skillet and stir to brown flour but don't burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth.
• Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew.
• Add salt and pepper to taste.

RICK'S VEGETABLE BEEF SOUP

Steps:

• In a large pot, brown beef in hot oil.
• Add bouillon, spices, and water.
• Bring to a boil; reduce heat.
• Cover and simmer for 1 1/2 hour.
• Add remaining ingredients.
• Return to boiling; reduce heat.
• Cover and simmer 1/2 hour or until vegetables are done.
• Season to taste with salt and black pepper.

HEARTY BEEF VEGGIE SOUP

Steps:

• In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.