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Steak and Vegetable Soup

Steak and Vegetable Soup
One of the nice things about this thick soup is you can make it in an afternoon without too much fuss.
6 ServingsPrep: 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
  • 1/4 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
© Taste of Home 2013

2 of 2

Steak and Vegetable Soup (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013