Quick Beef and Vegetable Stoup
Two ingredients for an in a pinch Beef Vegetable “Stoup”
Why didn’t I think of that?
Years ago when visiting my husband family, my Mother in Law made a big pot of delicious soup. I could not believe it when she told me she just bought vegetable soup cans and added ground beef and almonds. Why didn’t I think of that?
Since then I have kept vegetable soup on hand and ground beef in my freezer. If we leave town for the weekend, I move the ground beef to the fridge. When we get home, the meat is thawed and I brown it and add the soup. Viola!
Finding the right canned vegetable soup
The trickiest thing about this in a pinch recipe is that MANY canned vegetable soup options will have potatoes, peas or corn in them.
I have found Amy’s Organic Chunky Vegetable soup to be my personal favorite because it has no potatoes and it really is chunky enough that it comes out more like a stew than a soup (great news for post-ops who need to separate their liquids from their solids.)
It DOES have corn and peas which I typically do not recommend for bariatric surgery patients because of the high carb content. The total carb count for one can of soup is 22 grams. Adding the pound of lean ground beef helps make this meal filling so portion sizes of the soup are smaller and therefore bring the carb content per serving down.
Amy’s Organic brand is sold at most retailers. I purchased mine at Target this particular time.
No Cook Meal Ideas
Members to Bariatric Food Coach have access to several PDF guides including the no cook meal ideas handout! If you find yourself needing something fast with little to no cooking time, consider joining as a member for this resource and many more!
Quick Vegetable Beef Stoup
- 1 can Chunky Vegetable Soup Amy's Organic or other brand with no potatoes
- 1 lb 93% lean ground beef
- Heat a stockpot to medium high heat. Add ground beef and brown the meat. Drain.
- Add canned vegetable soup. Should be thick instead of soupy in texture. Heat 2 minutes.