Beefy Vegetable Soup Recipe
This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beans—and it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. —Jimmy Osmon of Upper Darby, Pennsylvania
This recipe is:
Contest Winning
Healthy
* 9 Servings
* Prep: 20 min.
* Cook: 1 hour 50 min.
Ingredients
* 1-1/2 pounds beef stew meat
* 1 tablespoon canola oil
* 2 cans (14-1/2 ounces each) reduced-sodium beef broth
* 1-1/2 cups water
* 2 tablespoons reduced-sodium soy sauce
* 3 medium potatoes, cubed (about 1 pound)
* 3 medium carrots, cubed
* 3 celery ribs, chopped
* 2 tablespoons Worcestershire sauce
* 2 tablespoons steak sauce
* 1 tablespoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon dried oregano
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon pepper
* 2 cups fresh corn or frozen corn
* 1-3/4 cups frozen cut green beans
Directions
* In a large kettle or Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
* Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
* Add corn and beans. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Yield: 9 servings (about 3-1/4 quarts).
Nutritional Analysis: One serving (1-1/2 cups) equals 227 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 584 mg sodium, 24 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
Beefy Vegetable Soup published in Light & Tasty October/November 2004, p37
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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