Soup, Chili, Stew and Dumpling Recipes
Steak 'N' Vegetable Soup
Prep: 10 min | Cook: 25 min | Yield: 6 servings
Ingredients
- 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
Instructions
- 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 to 30 minutes or until meat and vegetables are tender.
Nutrition
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
Attribution
Recipe and photo used with permission from:
Del Monte