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Vegetable beef Soup
1/2 pound stewing beef ( lean grass fed )
3 quarts water
1-2 bay leaves
1 head of cabbage
4 medium to large carrots
4-6 stalks of celery
1 large onion
6 cut up tomatoes
6 oz. tomato puree
a little garlic
Put a soup bone and 1/2 lb. stewing beef in a large pot and fill with 3
qts. water. Add bay leaves. Simmer 2-3 hours, Skim top from time to time.
Chop coarsely the cabbage, carrots, celery and onion. Remove bone from
soup and add vegetables. Cook 30 minutes. Add tomatoes and tomato juice. Bring to a boil again and serve.
You might also want to remove the bay leaves before serving. While adding flavor, they really don’t taste good themselves.
Good point, If anybody has any recipes they want to share that are simple and healthy that would be cool.