Vegetable Beef Soup
Source of Recipe
jenniecraig.com
½ lb lean boneless top round steak
1 vegetable cooking spray
1 tsp olive oil
1½ cups thinly sliced onion
1 tsp sugar
¾ tsp salt
1 tsp minced garlic
1½ cups water
2 (14.75 oz can) no-salt-added beef broth
1 (14.75 oz can) no-salt-added whole tomatoes, undrained and chopped
½ tsp dried thyme
½ tsp pepper
1 bay leaf
1½ cups coarsely chopped cabbage
1 cup chopped celery
1 cup sliced carrot
1 medium-size yellow squash, cut into 1-inch chunks
1 small zucchini, cut into 1-inch chunks
Directions
Trim fat from steak; cut steak into 1-inch pieces. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook until browned on all sides, stirring often. Remove steak from Dutch oven, and set aside.
Add oil to Dutch oven. Place over medium-high heat until hot. Add onion; sauté 5 minutes or until tender. Reduce heat to medium-low; add sugar and salt. Cook 15 minutes or until golden, stirring occasionally. Add garlic; cook 1 minute.
Add beef, water, and next 5 ingredients to onion mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add cabbage and remaining ingredients. Cover and simmer 25 minutes or until vegetables are tender. Remove and discard bay leaf.
10 servings
Nutrition Information Per Serving
Carbohydrate 9g
Protein 6.8g
Fat 1.6g
Fiber 2g
Cholesterol 13mg
Sodium 216mg
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