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Steak 'N' Vegetable Soup

 Steak 'N' Vegetable Soup
"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."
6 ServingsPrep: 10 min. Cook: 25 min.

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.

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Steak 'N' Vegetable Soup (continued)

Nutritional Facts: 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.