Mike's Low Carb/calorie Vegetable Beef Soup (12 Servings)

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Today's special is the mike's low carb/calorie vegetable beef soup. This pleasing recipe is simple and quick to prepare.

All you need are 36 ingredients and the eagerness to follow 4 easy steps.

• ● For The Proteins [you can also use chicken or seafood]
• 2 Pounds 80/20 Lean Ground Beef
• ● For The Vegetables Seasonings & Broth
• 6 (32 oz) Boxes Beef Broth
• 1 Box Thick Sliced Mushrooms
• 4 Medium White Onions
• 1 Small Head Broccoli
• 4 Cups Sliced Cabbage
• 1 Cup Sliced Carrots
• 1.5 Cups Sliced Celery
• 1 LG Green Bell Pepper [deseeded]
• 1 Medium Red Bell Pepper [deseeded]
• 1 Medium Yellow Bell Pepper [deseeded]
• 1 Medium Orange Bell Pepper [deseeded]
• 8 Cloves Chopped Garlic
• 1 Bunch Leaves Cilantro
• 1/2 Bunch Leaves Parsley
• 1 (8 oz) Can Spinach
• 1/2 Cup Of Your Favorite Red Salsa Sauce [low sugar]
• 2 (4 oz) Cans Diced Green Chilies
• 2 Cans Diced Tomatoes
• 1 Can ROTELL [with chilies]
• 2 Cans Green Beans [drained]
• 1 Can Asparagus [drained]
• 1 Can Artichokes [drained]
• 1/8 Cup Fresh Basil Leaves
• 1 tbsp Italian Seasoning
• 1/2 tsp Crushed Bay Leaves
• 1 tsp Red Pepper Flakes
• 1 tbsp Fresh Ground Black Pepper
• 2 tbsp Maggi Chicken Boullion Powder [or more to taste]
• 2 tbsp Liquid Beef Boullion
• 1 tbsp Worshestershire Sauce
• 2 tbsp Liquid Beef Boullion
• 1 tbsp Granulated Garlic Powder [add last]
• 1 tbsp Granulated Onion Powder [add last]

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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "mike's low carb/calorie vegetable beef soup".

• Brown your beef in a large pot. Drain any grease if needed.

  

• Add everything in the Vegetables Seasonings & Broth section to your pot and bring to a simmer

  

• Simmer for 30+ minutes. Or, until your carrots have fully softened.

  

• Serve piping hot and garnish with fresh parsley. Enjoy!

  

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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