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Weight Watchers Beef Vegetable Soup


Written By admin on Friday, May 20, 2016 | 6:24 PM

1 Tablespoon Vegetable Oil
9 Ounces Trimmed Boneless Chuck Roast, Cubed
2 Yellow Onions, Diced
4 Garlic Cloves, Minced
64 Ounces Beef Broth
6 Carrots, Sliced
3 Celery Ribs, Sliced
1 Pound Fresh Green Beans, Trimmed
1 Cup Lima Beans4
1 Cup Sweet Corn Kernels
1 Cup Fresh Okra, Sliced
1 Cup Diced Potatoes
28 Ounce Can Diced Tomatoes
6 Ounce Can Tomato Paste
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dried Italian Seasoning
1 Tablespoon Dried Parsley
2 Bay Leaves
Salt And Pepper To Taste

In a large heavy soup pot, heat the oil to medium-high. Stir in the beef, onions and garlic and sauté until the beef is brown. Add the beef broth and bring to a boil. Lower heat and simmer for 1 hour. Stir in the remaining ingredients and bring back to a boil. Cover, lower heat and simmer for 1-2 hours until desired doneness. Remove the bay leaves before serving.

Makes Eight 4 Weight Watchers Points Plus Servings

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