Stovetop Beef Soup

 This very simple recipe is diabetic-approved and healthy to eat. It serves 6 people so you can freeze or save for lunch.

• 1.5 lbs beef stew meat, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 4 cups beef broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups chopped kale or spinach

1. In a large pot, heat olive oil over medium-high heat. 
2. Add the beef pieces and cook until browned on all sides. 
3. Remove the beef and set aside.
4. In the same pot, add the diced onion, carrots, and celery. 
5. Sauté until the vegetables are soft, about 5-7 minutes. 
6. Add the minced garlic and cook for another minute.
7. Return the beef to the pot. 
8. Add the beef broth, water, diced tomatoes, thyme, oregano, salt, and pepper. 
9. Bring to a boil, then reduce the heat and let it simmer for 45 minutes until the beef is tender.
10. Stir in the zucchini and kale or spinach. 
11. Simmer for an additional 10-15 minutes until the vegetables are tender.