Vegetable Beef Soup

SUBMITTED BY: Brigitte Schultz

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

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PREP TIME	5 Min
COOK TIME	30 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pound boneless beef sirloin steak, cut into 1/2 inch cubes
1/4 teaspoon pepper, divided
2 teaspoons olive or canola oil
2 (14.5 ounce) cans beef broth
2 cups peeled, cubed 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

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. In a small bowl, combine the cornstarch and wine or additional broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 192 calories, 6 g fat (2 g saturated fat), 44 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.