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Before you jump to Mike's Low Carb/Calorie Vegetable Beef Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is today much more popular than before and rightfully so. The overall economy is impacted by the number of people who are dealing with health problems such as hypertension, which is directly related to poor eating habits. Wherever you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. It is likely that lots of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, just making some minor changes can positively impact day-to-day eating habits.
Initially, you will need to be extremely careful when food shopping that you don’t unthinkingly put things in your cart that you no longer wish to eat. For instance, have you ever checked how much sugar and salt are in your favorite cereal? Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy diet.
As you can see, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to mike's low carb/calorie vegetable beef soup recipe. You can have mike's low carb/calorie vegetable beef soup using 36 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Mike's Low Carb/Calorie Vegetable Beef Soup:
- Prepare ● For The Proteins [you can also use chicken or seafood]
- Get 2 Pounds 80/20 Lean Ground Beef
- Use ● For The Vegetables Seasonings & Broth
- Get 6 (32 oz) Boxes Beef Broth
- Use 1 Box Thick Sliced Mushrooms
- You need 4 Medium White Onions
- Get 1 Small Head Broccoli
- Get 4 Cups Sliced Cabbage
- Get 1 Cup Sliced Carrots
- Get 1.5 Cups Sliced Celery
- Prepare 1 LG Green Bell Pepper [deseeded]
- Use 1 Medium Red Bell Pepper [deseeded]
- Prepare 1 Medium Yellow Bell Pepper [deseeded]
- Provide 1 Medium Orange Bell Pepper [deseeded]
- Prepare 8 Cloves Chopped Garlic
- You need 1 Bunch Leaves Cilantro
- Provide 1/2 Bunch Leaves Parsley
- Use 1 (8 oz) Can Spinach
- Get 1/2 Cup Of Your Favorite Red Salsa Sauce [low sugar]
- You need 2 (4 oz) Cans Diced Green Chilies
- Take 2 Cans Diced Tomatoes
- Prepare 1 Can ROTELL [with chilies]
- You need 2 Cans Green Beans [drained]
- Provide 1 Can Asparagus [drained]
- Take 1 Can Artichokes [drained]
- Get 1/8 Cup Fresh Basil Leaves
- You need 1 tbsp Italian Seasoning
- Get 1/2 tsp Crushed Bay Leaves
- Use 1 tsp Red Pepper Flakes
- Use 1 tbsp Fresh Ground Black Pepper
- Take 2 tbsp Maggi Chicken Boullion Powder [or more to taste]
- Get 2 tbsp Liquid Beef Boullion
- Provide 1 tbsp Worshestershire Sauce
- Provide 2 tbsp Liquid Beef Boullion
- You need 1 tbsp Granulated Garlic Powder [add last]
- Provide 1 tbsp Granulated Onion Powder [add last]
Instructions to make 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!
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