Nutrition Facts

  • One serving:
  • (without added salt)
  • Calories:
  • 347
  • Fat:
  • 16 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 93 mg
  • Sodium:
  • 682 mg
  • Carbohydrate:
  • 17 g
  • Fiber:
  • 0 g
  • Protein:
  • 33 g
  • Diabetic Exchange:
  • 3-1/2 meat, 1 starch, 1 vegetable.


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Steak Soup

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Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia

SERVINGS: 6

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep: 20 min. Cook: 1-3/4 hours

Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1-1/2 to 2 pounds lean round steak, cut into 1/2-inch cubes
  • 1/4 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups beef stock or broth
  • 2 cups water
  • 1 bay leaf
  • 4 sprigs fresh parsley, chopped
  • 2 sprigs celery leaves, chopped
  • 1/2 teaspoon dried marjoram
  • 1-1/2 cups cubed peeled potatoes
  • 1-1/2 cups sliced carrots
  • 1-1/2 cups chopped celery
  • 1 can (6 ounces) tomato paste

Directions:

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onions. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. Add potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes. Remove bay leaf before serving. Yield: 6 servings.

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