Steak & Veggie Soup
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
beef stock
14.5 ounces approx. |
*
|
| 1 ½ | cups |
water
|
|
| 1 | large |
onions
diced |
|
| 1 | large |
potatoes
cut in pieces |
|
| ½ | pound |
carrots
cut into chunks |
|
| 1 | cup |
green peas
frozen |
|
| ¼ | cup |
mixed herbs
or 1 tablespoon dried herbs |
* |
| 2 | tablespoons |
balsamic vinegar
|
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | pound |
beef, sirloin steak
boneless, sliced thin into 1/2 pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
beef stock
14.5 ounces approx. |
*
|
| 355 | ml |
water
|
|
| 1 | large |
onions
diced |
|
| 1 | large |
potatoes
cut in pieces |
|
| 226.8 | g |
carrots
cut into chunks |
|
| 237 | ml |
green peas
frozen |
|
| 59 | ml |
mixed herbs
or 1 tablespoon dried herbs |
* |
| 3E+1 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
beef, sirloin steak
boneless, sliced thin into 1/2 pieces |
|
Directions
In a large saucepan, combine the beef broth, water, onion, potato, carrots, and peas; bring to a boil, then reduce the heat to low and simmer for about 15 to 20 minutes, or until this vegetables are tender, stirring occasionally.
Add the herbs and vinegar, continuing to simmer.
Meanwhile, in a medium-sized skillet, heat the oil over medium-high heat and add the steak; stir-fry for 2 to 3 minutes, just until the outside is browned and no pink remains.
Drain off and discard the liquid.
Spoon the beef evenly into 4 soup bowls and ladle the broth mixture evenly over the beef.
Serve immediately.
