Hearty Meat and Vegetable Soup
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1 read reviews (1) rate this recipe total time 2 hr prep 30 min servings 8 servings Print RecipeAdd to My Recipe Box Send/Share Add to Shopping ListRate Recipe photo by: kraft 1 of 1 add your photorecipe reviews (1) nutrition What You Need2 lb. boneless beef chuck eye roast, trimmed, cut into 8 pieces
5 cups beef broth
5 cups water
1 medium onion, chopped
3 medium carrots, cut into 4x1/4-inch pieces
2 jalapeño peppers, seeded, finely chopped
1/2 tsp. crushed red pepper
1/4 cup KRAFT Zesty Italian Dressing
1 lb. potatoes, peeled, cut into 4x1/4-inch pieces
2 medium turnips (about 6 oz. each), cut into wedges
1 can (15 oz.) hominy, drained
1 cup cooked barley
1/4 cup A.1. Original Steak Sauce
1 pkg. (10 oz.) frozen peas
1/2 cup chopped fresh mint leaves
Make It
PLACE meat in stockpot. Add broth and water; bring to boil over medium-high heat. Reduce heat to low; cover. Simmer 1 hour, skimming often.
COOK onions, carrots, jalapeno peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to meat mixture in stockpot; stir. Add potatoes, turnips, hominy, barley, peas and steak sauce; mix well. Cook 20 min. on medium heat or until potatoes are just fork tender. (Do not overcook.)
REMOVE from heat. To serve, spoon 1 piece of meat into each of 8 bowls. Divide broth and vegetables evenly among the bowls. Top each with chopped mint.
Kraft Kitchens TipsFood FactsThis delicious soup is always served during the Alasitas Festival that takes place in La Paz, Bolivia and around Lake Titicaca. The festival is a celebration of the Aymara Indians.Creative LeftoversThis soup is a great way to use any extra vegetables and meat in your refrigerator.
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