Shared by DeniseM
This Vegetable Beef Soup turned out spectacular. I had not made any in so long and it brought back memories. I think this soup is magical, actually. I went to Europe with a friend when I was in my mid-twenties, a LONG time ago, and when we returned home my friend shortly became sick and was in the hospital for a few weeks. She was so sick and had lost so much weight she only weighed 85 pounds! She couldn’t keep any food down and the doctors couldn’t find the cause, they said it was psychological, and sent her home to die basically! I went to visit her at home and brought this soup and it was the first food she had been able to keep down in weeks and she went on to recover! Thank goodness! To this day I don’t know what she caught in Europe, and, I was just upset I wasn't the one who caught the illness and weighed 85 pounds! That’s the end of my magical vegetable soup story, so if you make it be prepared for miracles! 😊
So back to the vegetable soup keto recipe and what to substitute for the potatoes was the question. I have heard for so long radishes can do the job nicely and I have used them other ways, but not in soup. So I just added a bag of radishes which I quartered with the bright pink peel still on, and I must say, if I didn’t know radishes were in this soup I would have thought it was made with potatoes. The bright pink peel even disappeared and looked like a perfect piece of potato! I left out the flour, and I don’t think any thickener is needed. I did not use wine or stout but chose the Worcestershire sauce option discussed in the recipe. I did add just five baby carrots to the entire pot for color, but that is certainly not necessary. I also used seasoning salt on the beef before I seared it. I just cut up a chuck roast and used that. I’m not sure what braising beef means. Probably stew meat? I left out the peas but added some sliced zucchini and some chopped jalapenos and a can of crushed tomatoes. This soup is perfect on a cold winter’s night! Hope you enjoy it!
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