Beef-Tomato Soup

Check out how many calories in Beef-Tomato Soup. Get answers to all your nutrition facts questions at FitClick.
lesnlane
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filed under Soups

Soups
 
Serving size: 2 cups
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 136 (7% DV)
Fat: 3g (5% DV)
Carbohydrates: 10g (3% DV)
Protein: 7g (14% DV)
Description: Low-carb version (no potato).
Ingredients:  Makes 8 servings (16 cups)

Tip: For nutritional information on all the ingredients in Beef-Tomato Soup just click on each ingredient name. Then adjust the serving size for any Beef-Tomato Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
I start with a 1 and a half pound package of meaty bones like oxtail or short ribs, but I can't make FitClick understand that I'm going to remove the bone, gristle, fat, etc., so I list it in the recipe as lean stew meat.

Fill a large stock pot half full of water and set it on high heat. To the water, add the meaty bones, peppercorns, celery leaves, bay leaf, a slice of onion, and one chopped carrot. Boil for 2 hours. Remove beef and strain broth. If you wish to remove all the fat, chill overnight.

Add sliced carrots, celery, and cabbage to the broth and bring it to a boil while you cut the meat from the bone & gristle. Add the meat into the pot as you go. When the carrots are tender, add the diced tomato and paste. Bring the soup back to a boil before serving. It will be even better as leftovers!
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