Low-Carb Vegetable Beef Soup 9 Easy Steps

Preparation

I have a big compliment to the test kitchen of America, to give some of the techniques in this recipe, especially the addition of gelatin. The idea behind gelatin, the texture you want to get the beef broth home imitate.

Note beef broth: I like better for this application than Bouillon, as I like the taste and it's easy to adjust the salinity. Beef stock in trade is very different in quality. Some authors recommend the use of chicken broth recipe, mostly or chicken broth, if you can not find a good taste of meat broth.

1 Fry the bacon crispy. Remove bacon from the pan and cool.

Saute onion 2 until tender in bacon fat and begin to brown. Add mushrooms and cook until mushrooms have reduced in size and lost much of its water. Celery and cook for 2-3 minutes.

3 Click on an area in the center of the pan and add the garlic. Cook until garlic fragrant (not brown). about one minute. Add the tomato paste and mix well.

4 Pour into the pan and wine to get for a minute or two, stirring all the juices from the bottom of the pan.

5 Add the soy sauce, celery, broth, pepper, allspice, thyme and bay leaf. Bring bring the soup to a boil and cook until the celery is soft, about 15 minutes.

6th taste (be careful!), And adjust seasonings. The meat in the soup and cook the soup for five minutes.

7 While the soup is cooking, cut the cooked bacon and sprinkle geletin cold in half a cup of water.

8 Turn off the heat, remove the bay leaves from the soup, stir in gelatin and parsley.

9 with a side of bacon, and, where appropriate, serve the chopped chives.

Recipe makes about 10 one-cup servings.

Nutritional Information: Each serving contains 7 grams of cash and 2 grams of fiber, 16 grams of protein and 162 calories carbohydrates.