Beef Vegetable Stew

Ingredients

• 14 oz vegetable brothNutrition
• 0.12 cup chopped celeryNutrition
• 1 tsp garlicNutrition
• 0.12 cup chopped onionNutrition
• 0.12 cup chopped green peppersNutrition
• 1/2 cup sliced squashNutrition
• 1/2 cup sliced zucchiniNutrition
• 3 cans tomatoes, dicedNutrition
• 3/4 lb ground lean sirloinNutrition
• 15 1/2 oz black beansNutrition
• 15 1/2 oz kidney beansNutrition

Directions

1. 1Put celery, onion, green pepper, and garlic into a large pot. Heat on medium heat to warm up.
2. 2Add diced tomatoes (if you like use tomatoes with added green chilies or with garlic, basil and oregano). Also add vegetable broth.
3. 3Add kidney and black beans. Continue heating soup on medium heat with occasional stirring.
4. 4In a skillet, brown ground sirloin. Drain out any grease and then add meat to soup.
5. 5Add sliced zucchini and squash. Continue cooking on medium heat with occasional stirring.
6. 6Once soup comes to a hot temperature turn heat to low and let simmer covered until vegetables are to desired softness.
7. 7Enjoy as soup or over brown rice.
8. 8Note: without the sirloin makes a great tomato and bean soup for Fat Smash phase I, and the sirloin can be added for the later phases.

Nutrition per serving

Related recipes

• Korean Beef

  308 kcal per serving

• Mexican Pozole

  227 kcal per serving

• Beef Stroganoff

  449 kcal per serving

• Taco Meatballs

  171 kcal per serving

• Beef Casserole

  197 kcal per serving

• Meat Loaf

  214 kcal per serving