Low Carb Du Jour

Ahhhhhh! Fall is here and with it brings my desire … no, my need … for a big pot of veggie soup.

There is a way to make veggie soup in a low-carb way.  It won’t work for induction, unless you opt for a chicken/beef stock instead of tomato juice, but that’s not “my mama’s veggie soup.”

The trick to making low-carb veggie soup is, naturally, choosing the lowest carb veggies out there.

I’m tellin’ you, folks – I just don’t make complicated food … so here is my yummy and low-carb vegetable soup!  (Mamma would be proud!)

Low Carb Vegetable Soup

1 large can tomato juice
1 can cut green beans w/ liquid
1 bag frozen broccoli
1 bag frozen cauliflower
1/2 head cabbage, cut in bite size pieces
2-3 rutabagas, cubed
4-5 turnips, cubed
1 stalk (bunch) celery, sliced
1-2 slices bacon
1/2 lb. beef cubes (optional)
salt & pepper to taste

Combine all ingredients in large stock pot.  Pour in tomato juice and then add water to just cover the veggies.

If you decide to add beef, brown the cubes on all sides and add both beef and the searing liquid to the stock pot.

Cook over medium heat until all veggies are cooked through and beef is fall-apart tender.

Enjoy!