Beef, Potato and Asparagus Soup
Source of Recipe
Newes Journal Jan 24, 02
List of Ingredients
Makes 4 servings.
1 lb. boneless top sirloin beef steak
2 cans ready-to-serve beef broth
2 large potatoes
1 large carrot
1/2 cup onion
2 Tbsp. fresh ginger
1 Tbsp. vegetable oil
Salt and pepper
12 oz. fresh asparagus spears
Recipe
Cut beef steak (3/4-inch-thick) lengthwise into thirds, then crosswise into 1/2-inch-thick strips. Combine broth (13 3/4- to 14 1/2 -ounce cans), potatoes (about 1 pound, cut into 3/4-inch pieces), carrot (cut diagonally into 1/4-inch-thick slices), chopped onion and minced ginger in large saucepan; bring to boil. Reduce heat; simmer, uncovered, 12-15 minutes or until vegetables are tender. Heat 1/2 tablespoon oil in large nonstick skillet over medium heat. Add half of beef; stir-fry until surface of beef is no longer pink. Remove from skillet. Repeat with 1/2 tablespoon oil and remaining beef. Season beef with salt and freshly ground pepper. Add asparagus (trimmed, cut into 1 1/2-inch pieces) to soup; cook 2-3 minutes or until crisp-tender. Stir in beef; cook until heated through.
Nutritional analysis (per serving): 338 calories, 10 grams fat, 30 grams carbohydrate, 999 mg. sodium
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