Vegetable-Beef Soup

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.

Yield: 8 servings (serving size: about 1 3/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 5.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 23g
  • Carbohydrate: 22g
  • Fiber: 4.1g
  • Cholesterol: 49mg
  • Iron: 2.7mg
  • Sodium: 587mg
  • Calcium: 26mg

Ingredients

  • 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

Preparation

  1. Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
  2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
  3. Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
  4. Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.
Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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