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Low Sodium Vegetable Beef Soup

Servings: 16

Servings: 16
Ingredients
  • 1½ to 2 Pound Lean Beef Roast - Trimmed and cut into cubes
  • TBS Olive Oil
  • 2 Small onions - diced
  • 1½ tablespoons minced garlic
  • 1 TBS Onion Powder
  • 1 TBS Garlic powder
  • 1 TBS Black pepper
  • 1 TBS Italian seasoning
  • 1 TBS Dried Thyme
  • 1 tub beef-Knorr Homestyle Stock
  • 3 dashes of Low Sodium Worcestershire
  • 3 Cans Diced Tomatoes - No Salt Added
  • 2 to 3 cups water - your discretion
  • 6 Fresh Carrots - Peeled and sliced
  • 1 Small head of Cabbage
  • 2 Cans Corn - no salt added -drained
  • 1 Can Geen Beans - No salt Added - drained
Steps
  1. Saute Function on Saute.  Heat Olive oil and add the beef.  Brown on all sides.
  2. Press Stop to cancel the saute function.
  3. Add onions, minced garlic, worcestershire sauce, all dried seasonings and stir.
  4. Add Knorr's homestyle beef stock and 3 cans diced tomatoes (Not Drained). Stir and set Instant Pot to "Sealing" with High Pressure for 15 minutes.  When cooking is complete, set to Venting".  When venting is complete, remove lid.
  5. Add all the remaining vegetables and water.  Stir, put lid back on, set Instant Pot to sealing, set high pressure to 15 minutes.  When cooking is complete, set to "Venting".  When venting is complete, remove lid, allow soup to cool and Enjoy!
  6. Sodium content is estimated at 120 mg per bowl.
Notes
  • A teaspoon of sugar may be added if desired.  Also, Rotel (No Salt) may be substituted for a can of the tomatoes.  May add red hot pepper flakes and or cayenne pepper for some spice.
 

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