Vegetable-Beef Soup

Oxmoor House
Vegetable-Beef Soup Recipe

Photo: Oxmoor House

Slow-cooking top round steak with tomatoes, garlic, onion, and Worcestershire sauce creates a succulent soup full of tender beef. This soup is sure to please the whole family.
8 servings (serving size: about 1 3/4 cups)


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1.1 ounces all-purpose flour (about 1/4 cup)
1 1/2 pounds lean top round steak, cut into 1-inch cubes
2 teaspoons spicy herb blend
2 (16-ounce) packages frozen gumbo vegetables mix
1 (10-ounce) package frozen chopped onion
2 (14.5-ounce) cans diced tomatoes with garlic, undrained
2 (14.5-ounce) cans fat-free, lower-sodium beef broth
1 tablespoon minced garlic
1 tablespoon lower-sodium Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Prep: 11 Minutes
Cook: 7 Hours

Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.

Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.

Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.

Created date

April 2008

Nutritional Information

Calories 248
Fat 5.7 g
Satfat 2 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 23 g
Carbohydrate 22 g
Fiber 4.1 g
Cholesterol 49 mg
Iron 2.7 mg
Sodium 587 mg
Calcium 26 mg