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Beefy Vegetable Soup

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

9 ServingsPrep: 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 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

2 of 2

Beefy Vegetable Soup (continued)

Directions (continued)

5-10 minutes longer or until vegetables are tender. Yield: 9
servings (about 3-1/4 quarts).

Nutrition Facts: 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.