Steak and Vegetable Soup Recipe

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One of the nice things about this thick soup is you can make it in an afternoon without too much fuss.

This recipe is:

Diabetic Friendly

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Steak and Vegetable Soup Recipe

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

Yield: 6 Servings

20 105 125

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
1/4 teaspoon pepper
4 cups reduced-sodium beef 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) low sodium tomato paste

Directions

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onions. Combine the flour, paprika, 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; cover and simmer for 1 hour or until tender.
Add the potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, for 15 minutes. Discard bay leaf before serving. Yield: 6 servings.

Nutritional Facts 1/6 recipe equals 325 calories, 14 g fat (0 saturated fat), 67 mg cholesterol, 185 mg sodium, 20 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.

Originally published as Steak Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p80