50+ Friends Club Cookbook -- Soups and Sandwiches -- Vegetable Beef Soup

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Vegetable Beef Soup

From the Kitchen of: Ann Reuter (Whisper55)
Source: A section on healthy living from an NBC TV Station in Little Rock.

1/2	lb	Boneless beef top sirloin, cut 3/4" thick
14	oz can	Beef broth
2	C	Water
1-1/2	C	Onion, chopped
1/2	lb	Potatoes, cut into 1/2" pieces
1/2	lb	Yellow summer squash, sliced
1/2	lb	Baby carrots
1	C	Green beans, frozen
1	C	Peas, frozen
1	tsp ea.	Basil, oregano, thyme
1/4	C	Parsley, chopped
2	tbsp	Balsamic vinegar
2	tsp	Olive oil
1/2	tsp	Black pepper, coarsely ground

Trim fat from steak. Cut steak lengthwise into three strips, then crosswise into 1/2 inch thick pieces.
In large saucepan, combine broth, water, onion, potatoes, squash, carrots, green beans and peas. Bring to a boil; reduce heat. Simmer, uncovered until vegetables are tender. Stir in herbs and vinegar.
In large nonstick skillet, heat oil until hot. Add beef and stir-fry 2-3 minutes, or until outside surface is no longer pink. (Do not overcook) Season with pepper. Add to vegetable mixture. Serve immediately.

4 Servings

269 CALORIES, 6.5 g FAT, 426 mg SODIUM, 38 mg CHOLESTEROL
1 SERVING= 1 1/2 MEAT/PROTEIN, 1 STARCH, 3 VEGETABLE