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Discussion Starter · #1 · (Edited)
As I understand it, the Branson, Missouri, restaurant that featured this soup is no longer in business, although there IS presently a Paradise Grill & Steakhouse in Branson. At any rate - this recipe is a keeper.

1½ lbs. ground beef
2 cups chopped onion
1 cup sliced carrots
1 cup diced celery
1 tbsp. minced garlic
3 cans chicken broth
1 pint canned tomatoes
2 tbsp. worcestershire sauce
1 tsp. tabasco sauce
1/2 tsp. black pepper
1/4 cup butter
1/2 cup flour (delete this for best low-carb)

Brown the ground beef in a large kettle, adding onion, carrots, celery & garlic and cooking until vegetables are almost tender - 10-12 minutes. Pour off grease if you must, but for LCHF, it isn't necessary. Add broth, tomatoes, Worcestershire, Tabasco and black pepper; bring to boiling, reduce heat and cook 15 minutes.

For low-carb version, delete the flour and save yourself doing this step (the soup will still be splendid): As the soup cooks, melt the butter in a small skillet, add the flour and cook over medium/high heat, stirring constantly, until flour turns a deep brown color. Whisk it into the soup; simmer 15 minutes longer. Makes 6 - 8 servings.

Calculations based on 6 servings:
calories: 475
protein: 24g
fat: 32g
sat fat: 14g
chol: 106mg
carb: 23g
(delete flour from recipe and deduct 16g of carb)

Calculations based on 8 servings:
calories: 355
protein: 18g
fat: 24g
sat fat: 11g
chol: 79mg
carb: 17g
(delete flour from recipe and deduct 12g carbs)
 

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Discussion Starter · #4 ·
You're more than welcome, wish! This is one of the few recipes that have passed through my hands without getting tweaked. LOL! The first time I read it, I was thinking 'a little of this, a little of that', and then I forced myself to make it as directed at least once. Boy did I learn my lesson . . . I've NEVER tinkered with this recipe, and I'm an inveterate tinkerer! It's perfect just the way it is! :D :D :D
 

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Discussion Starter · #6 ·
It hadda happen . . . I finally "tinkered" with it. :eek: Hard to notice though, and I don't think I'll make a habit of it. I just didn't have quite enough ground beef, but I had half a pound of Jimmy Dean bulk sausage already thawed (and it's always really lean), so I used both & I don't think anyone was the wiser (thank heaven! :rolleyes:)
 

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Wasn't there a restaurant on KC's Plaza that made this famous, in the 60's or 70's? Aw, gawd, what was it ... ? EVERYONE here made it!
 

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Discussion Starter · #11 ·
That could certainly be . . . I can't remember how I found the recipe, but it coulda been an old Ladies' Home Journal. They used to have a regular column that readers could make requests for exceptional restaurant recipes, and LHJ would go interview the chefs & then publish the recipes. This one was billed as a specialty of Paradise Grill in Branson - back in those days which coulda been 40 years ago.
 

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I'm preparing it today for tonight's supper. It would have to be delicious because I thoroughly enjoy all the ingredients in it. Think I'll have some of Gizmos garlic bread with it... Sounds like a great combo!

Bon appétit
bugg:Dloves a good recipe
 

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I love the steak soup... It is absolutely wonderful! I did change a few things. I added a little more garlic, I added green and red bell pepper, and I added a tablespoon of Canadian steak seasoning... (I'm sorry Shanny I just couldn't hepit)....Heh

bugg:eek: it is so good
 

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I made a pot of it and had a bowl for lunch and used too much meat in it by accident, but it was good. Gotta get more Tabasco as I discovered I was out and substituted a few drops of a similar hot sauce temporarily. It was good, but I agree more garlic would be good.
 
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