Beef Minestrone Soup

An Italian staple done Low-Carb

1 package Stew Meat (approx. 1 1/2lbs)
3 Tbs. Olive Oil
2 Tbs. Garlic (chopped)
1 Onion (quartered)
1 14oz. can Diced Italian Stewed Tomatoes
3 cans Beef Broth (or 1qt. water)
2 Tbs. Italian Herbs (dried)
1/2 cup White Wine
1 package Frozen Italian or Mediteranean mix Vegetables (thawed)
1 tsp. Salt
1/2 tsp. Pepper

1. Heat a large stock or stew pot to MEDIUM.
2. Add 1 tablespoon of Olive Oil to the pot.
3. Add the GARLIC and ONION and cook gently until the Onion gets soft.
4. Meanwhile, heat a large skillet over MEDIUM-HIGH heat.
5. Add the remaining 2 tablespoons of Olive Oil and MEAT to the skillet.
6. Brown the meat on all sides by turning it in the hot oil. Do NOT cook the meat!
   ("Browning" the meat will seal in the juices and prevent the meat from falling apart.)
7. When the meat is brown, pour it into the stock pot.
8. Add Tomatoes, Beef Broth (or water), White Wine, and Italian Herbs.
9. Raise the heat to MEDIUM-HIGH and bring the soup to a boil.
10. When the soup begins to boil, lower the heat to MEDIUM-LOW and let simmer (covered) for about 45 minutes to an hour.
11. When the meat is soft and tender, add the Italian/Mediteranean Vegetables.
12. Cook for about 30 minutes or until the vegetables are done.
13. Enjoy!

Note:When serving, scoup out the large onion pieces to avoid the carbs but keep the flavor.

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