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    Vegetable Beef Soup


    Source of Recipe


    jenniecraig.com

    ½ lb lean boneless top round steak
    1 vegetable cooking spray
    1 tsp olive oil
    1½ cups thinly sliced onion
    1 tsp sugar
    ¾ tsp salt
    1 tsp minced garlic
    1½ cups water
    2 (14.75 oz can) no-salt-added beef broth
    1 (14.75 oz can) no-salt-added whole tomatoes, undrained and chopped
    ½ tsp dried thyme
    ½ tsp pepper
    1 bay leaf
    1½ cups coarsely chopped cabbage
    1 cup chopped celery
    1 cup sliced carrot
    1 medium-size yellow squash, cut into 1-inch chunks
    1 small zucchini, cut into 1-inch chunks

    Directions
    Trim fat from steak; cut steak into 1-inch pieces. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook until browned on all sides, stirring often. Remove steak from Dutch oven, and set aside.
    Add oil to Dutch oven. Place over medium-high heat until hot. Add onion; sauté 5 minutes or until tender. Reduce heat to medium-low; add sugar and salt. Cook 15 minutes or until golden, stirring occasionally. Add garlic; cook 1 minute.
    Add beef, water, and next 5 ingredients to onion mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add cabbage and remaining ingredients. Cover and simmer 25 minutes or until vegetables are tender. Remove and discard bay leaf.
    10 servings

    Nutrition Information Per Serving
    Carbohydrate 9g
    Protein 6.8g
    Fat 1.6g
    Fiber 2g
    Cholesterol 13mg
    Sodium 216mg






 

 

 


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