Steak 'N' Vegetable Soup Recipe

Steak 'N' Vegetable Soup Recipe photo by Taste of Home

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"This hearty soup calls for a lot of fresh herbs to enhance the flavor of the other ingredients," shares Edie DeSpain of Logan, Utah. The aroma while it is cooking is absolutely wonderful. I like to serve steaming bowls alongside a green salad and baking powder biscuits."

This recipe is:

Healthy

Diabetic Friendly

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Steak 'N' Vegetable Soup Recipe

Prep: 10 min. Cook: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

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 can (14-1/2 ounces) beef broth
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

Directions

In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 212 calories, 7 g fat (2 g saturated fat), 51 mg cholesterol, 602 mg sodium, 17 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Originally published as Steak 'N' Vegetable Soup in Light & Tasty April/May 2004, p54