Beefy Vegetable Soup Recipe

Nutrition Facts

  • One serving:
  • (1-1/2 cups)
  • Calories:
  • 227
  • Fat:
  • 7 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 49 mg
  • Sodium:
  • 584 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 4 g
  • Protein:
  • 19 g
  • Diabetic Exchange:
  • 2 lean meat, 2 vegetable, 1 starch.


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Beefy Vegetable Soup

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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

SERVINGS: 9

CATEGORY: Lower Fat

METHOD:

TIME: Prep: 20 min. Cook: 1 hour 50 min.

Ingredients:

  • 1-1/2 pounds lean 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).


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