Steak 'N' Vegetable Soup

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

Makes 6 servings

1 can College Inn® Beef Broth 99% Fat Free
1 pound beef top sirloin steak, cut into 1/2 inch cubes
1 cup chopped onion
2 teaspoons canola oil
2 cups cubed red potatoes
1 cup chopped carrots
1 cup frozen peas
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1 1/2 teaspoons minced fresh basil or
    1/2 teaspoon dried basil
1 teaspoon minced fresh thyme or
    1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

Cook beef and onion in oil in a large saucepan until meat is no longer pink; drain. Stir in potatoes, carrots and peas. Add broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil.Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.

Nutrition Information (Amount Per Serving): Calories: 212 Total Fat: 7 g Saturated Fat: 2 g Cholesterol: 51 mg Sodium: 602 mg Total Carbohydrates: 17 g Fiber: 3 g Protein: 21 g

Recipe and photograph courtesy of College Inn®/©Del Monte Corporation.