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This comforting Vegetable Beef Soup is the perfect winter evening meal to warm your soul…and your innards. It’s a THM S meal and low carb and doesn’t even require any special ingredients!
Feel free to tweak this soup with your favorite vegetables if you don’t like some of the ones I have listed (although I highly recommend that you try it as written!). The radishes mimic potatoes, and the okra breaks down during the long cooking time and adds body to the soup. I think some frozen green beans would be a great addition! This may seem like a lot of mushrooms, but they disappear when they cook down and add a wonderful meatiness and flavor to the soup.
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Carrots should be kept to a minimum in THM S recipes because they’re not a non-starchy vegetable, but one spread over this huge pot of soup won’t do any damage.
As always, this soup makes a nice-sized kettle: about 10-12 servings. I LOVE having leftovers, especially leftover soup! Cook once, eat twice…or more than that if there are just two of you. 😉 Thankfully my husband loves leftover soup just as much as I do. Especially beef soup. If you don’t like eating leftovers for more than a meal or two, I bet this would freeze well.
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
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- 3 tablespoons Worcestershire sauce (use gluten free if necessary)
- 1 tablespoon salted butter (use refined coconut oil for dairy free)
- 2½ lb. beef chuck roast (chunked)
- 1 tablespoon minced garlic
- 16 oz. radishes (trimmed, chopped)
- 1 med. onion (chopped)
- 1 med. carrot (chopped)
- 6 cups water
- 1 lb. fresh mushrooms (chopped)
- 1 (12 oz.) pkg. frozen diced okra
- 1 cup chopped celery
- 1 (10 oz.) can diced tomatoes with green chilies (drained)
- 2 bay leaves (remove before serving)
- 2 teaspoons salt
- 1 teaspoon each basil, celery salt, garlic powder, onion powder, oregano, black pepper
- ½ teaspoon each sage, thyme
- Heat the Worcestershire sauce and butter in a large Dutch oven or kettle (5.5 quarts or larger). Trim the fat off the roast if desired and cut into bite-sized chunks, then add them to the kettle and brown well, stirring occasionally. I like to keep the pan covered so the meat cooks faster.
- When the meat has been browned well, add the garlic, radishes, onion, and carrot and sauté for a few minutes.
- Add the rest of the ingredients, cover, bring to a boil, then reduce the heat and simmer until the meat is tender and the vegetables break down (about 2½ hours). The meat will fall apart into shreds when you cut into it with a spoon. Serve.
-Carrots should be kept to a minimum in THM S recipes because they’re not a non-starchy vegetable, but one spread over this huge pot of soup won’t do any damage.
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