Vegetable Beef Soup
Source of Recipe
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
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.
Nutrition Information Per Serving