Aunt Rocky’S Roast Beef & Veggie Soup

• 1 pound Roast Beef, Cooked And Cubed
• 6 cups Kitchen Basics Beef Stock
• 1 whole Medium Zucchini, Cubbed
• 3 ounces, weight Carrots, Chopped
• 1/2 whole Medium Onion, Chopped
• 8 ounces, weight Cabbage Chopped
• 1 teaspoon Christopher Ranch Chopped Garlic (or 1 Clove, Minced)
• 1 teaspoon Roast Beef Spice Mx
• 1/8 teaspoons Sage
• 1/8 teaspoons Tarragon
• 1/8 teaspoons Thyme

1. Chop meat and vegetables, and throw in a large soup pot. Add beef broth, chopped garlic, and spices. Simmer for at least 1 hour. (If you want the meat to be more tender, simmer on low heat for 2 hours.)
2. Turn off heat, and let soup sit for at least another hour for flavors to blend. Measure out into individual serving dishes. Rewarm the portions you are using immediately, and freeze those that you aren't for later use on a night that you don't have time to cook.
3. Tip: This is a very low fat meal, so it would be best served with a favorite high fat buttered biscuit or cracker to improve the macros for the meal.
4. I don't get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal's online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.
5. Calories 141, Total Fat 4 g, Sodium 165 mg, Potassium 359 mg, Total Carbohydrate 10 g, Dietary Fiber 2 g, Net Carbs 8 g, Sugars 3 g, Protein 15 g. Macros: 28% fat, 47% protein, 25% carbs
6. October 25, 2016 Roxana Lopez for Aunt Rocky's
7. For more low lchf/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

beef, kitchen basics beef, zucchini, weight carrots, onion, cabbage, christopher, mx, sage, tarragon, thyme

Taken from tastykitchen.com/recipes/soups/aunt-rockye28099s-roast-beef-veggie-soup/ (may not work)