Chunky Beef and Vegetable Soup

Name: Chunky Beef and Vegetable Soup
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: 8 servings (3 quarts).
Ingredients: 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces; 1 teaspoon salt, divided; 1 teaspoon salt-free seasoning blend, divided; 3/4 teaspoon pepper, divided; 2 tablespoons olive oil, divided; 4 large carrots, sliced; 1 large onion, chopped; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 2 garlic cloves, minced; 1 cup Burgundy wine or additional reduced-sodium beef broth; 4 cups reduced-sodium beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 1 bay leaf; 4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

TOTAL TIME: Prep: 25 min. Cook: 2-3/4 hours YIELD: 8 servings (3 quarts).

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Directions

1. Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan.
2. In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer.
3. Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours.
4. Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts

1-1/2 cups: 312 calories, 10g fat (3g saturated fat), 55mg cholesterol, 695mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.