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Steak and Veggie Soup

 

9

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

35

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 35523% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 302mg 13%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 19%
Sugars g
Protein 76g
Vitamin A 199% Vitamin C 23%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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