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Vegetable Beef Soup

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."

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

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Prep Time:
5 Min
Cook Time:
30 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 7 servings
 

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

  1. 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.

Footnotes

  • 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.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2008 by MaryLizBeth 
I've made this recipe twice now and the results were rather bland. The first time I made it I... MORE

 
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