HOMEMADE VEGETABLE BEEF SOUP IN 30 MINUTES

1 tbsp olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

3/4 lb. beef sirloin, thinly sliced

32 oz frozen vegetable blend of broccoli, cauliflower and carrots

1 can black-eyed peas*

1 can (14.5 oz) low-sodium beef broth

1 1/4 cups water

1 tsp dried oregano

 

Heat olive oil in a large saucepan over medium-high heat. Add the onion and garlic, saute 1 minute. Add beef and continue cooking until browned. Transfer beef to a plate and keep warm. Return the saucepan to heat and add the vegetables, black-eyed peas, broth, water and oregano Bring to a boil, reduce heat to medium and simmer, covered, 8-10 minutes. Add the other ingredients back in and heat through for 4-5 minutes.

*Use a can of any type bean you choose.

 

 Note: This soup has an equal amount of carbs and protein making it diabetic-friendly.

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