Vegetable Beef Soup

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4 users rated this recipe an average rating of 4.0
Makes:
6 servings
Serving Size:
1 1/2 cups
Prep:
25 mins
Cook:
1 hr 5 mins
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Vegetable Beef Soup

Ingredients
1
pound boneless beef top round steak
2
teaspoons olive oil
1 1/2
2 1/2
cups water
1
14 ounce can reduced-sodium beef broth
1
14 1/2 ounce can low-sodium stewed tomatoes
2
teaspoons Italian seasoning, crushed
1/2
teaspoon pepper
1
bay leaf
3
turnips, peeled and cut into 1/2-inch pieces (3 cups)
1 1/2
cups cubed red potatoes
1
cup sliced carrots
1 1/2
cups dried wide noodles
2
tablespoons snipped fresh oregano or thyme (optional)

Directions

  1. Trim fat from beef. Cut beef into 1-inch cubes. In a Dutch oven heat olive oil over medium-high heat. Cook and stir beef and onion in hot oil until beef is browned. Stir in the water, beef broth, undrained tomatoes, Italian seasoning, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes.
  2. Stir in the turnips, potatoes, and carrots. Simmer, covered, for 15 minutes. Stir in the noodles. Simmer, uncovered, about 10 minutes more or until noodles and vegetables are tender. Remove bay leaf. If desired, stir in oregano or thyme.

Nutrition Facts

(Vegetable Beef Soup)
    Per serving:
  • 272 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 60 mg chol.,
  • 235 mg sodium,
  • 32 g carb.,
  • 6 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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