Vegetable Beef Soup
Prep time: 10 minutes
Cooking time: 110 minutes
Total time: 120 minutes
Nutrition Per Serving
Calories: 79
Carbohydrates: 9g
Protein: 6.8g
Fat: 1.6g
Cholesterol: 13mg
Sodium: 216mg
Exchanges
Vegetable: 1
Meat: 1
- 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
- 3/4 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
- 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 large pot or 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.
Makes 10 servings. Per Serving: 1 Meat, 1 Vegetable, 1 Free.
