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Vegetable Beef Soup - Recipes



 
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Description
 

Ingredients

  • 1/2 lb lean boneless top round steak
  • nonstick vegetable spray
  • 1 tsp olive oil
  • 1 1/2 cups onion, thinly sliced
  • 1 tsp sugar
  • _ tsp salt
  • 1 tsp garlic, minced
  • 1 1/2 cups water
  • 2 cans (14.75 oz) no-salt-added beef broth
  • 1 can (14.75 oz) no-salt-added whole tomatoes, undrained and chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp pepper
  • 1 bay leaf
  • 1 1/2 cups cabbage, coarsely chopped
  • 1 cup celery, chopped
  • 1 cup carrot, sliced
  • 1 medium-size yellow squash, cut into 1-inch chunks
  • 1 small zucchini, cut into 1-inch chunks

Directions

  1. Trim fat from steak; cut steak into 1-inch pieces.
  2. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook until browned on all sides, stirring often.
  3. Remove steak from Dutch oven, and set aside.
  4. Add oil to large pot or Dutch oven. Place over medium-high heat until hot. Add onion; saut? 5 minutes or until tender.
  5. Reduce heat to medium-low; add sugar and salt. Cook 15 minutes or until golden, stirring occasionally.
  6. Add garlic; cook 1 minute.
  7. Add beef, water, and next 5 ingredients to onion mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour.
  8. Add cabbage and remaining ingredients. Cover and simmer 25 minutes or until vegetables are tender.
  9. Remove and discard bay leaf.

    Makes 10 servings. Per Serving: 1 Meat, 1 Vegetable, 1 Free.

Nutrition Info Per Serving: Calories 79, Carbohydrate 9g, Protein 6.8g, Fat 1.6g, Cholesterol 13mg, Sodium 216mg.

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