Vegetable Steak Soup

Name: Vegetable Steak Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 7 servings.
Ingredients: 1 pound beef top sirloin steak, cut into 1/2-inch cubes; 1/4 teaspoon pepper, divided; 2 teaspoons olive oil; 2 cans (14-1/2 ounces each) beef broth; 2 cups cubed peeled potatoes; 1-1/4 cups water; 2 medium carrots, sliced; 1 tablespoon onion soup mix; 1 tablespoon dried basil; 1/2 teaspoon dried tarragon; 2 tablespoons cornstarch; 1/2 cup white wine or additional beef broth

TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD: 7 servings.

Your crew will chase away winter's chill with a spoon when you cook up this hearty soup. It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak. —Brigitte Schultz, Barstow, California

Ingredients

1 pound beef top sirloin steak, cut into 1/2-inch cubes
1/4 teaspoon pepper, divided
2 teaspoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups cubed peeled potatoes
1-1/4 cups water
2 medium carrots, sliced
1 tablespoon onion soup mix
1 tablespoon dried basil
1/2 teaspoon dried tarragon
2 tablespoons cornstarch
1/2 cup white wine or additional beef broth

Directions

1. Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
2. In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1 cup: 175 calories, 4g fat (1g saturated fat), 26mg cholesterol, 660mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 1 starch, 2 lean meat.

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