Vegetable Beef Soup Recipe

  • Vegetable oil spray
  • 1 pound eye-of-round steak, all visible fat discarded, cut into 1/2 inch cubes
  • 4 ounces shiitake mushrooms, stems discarded, halved
  • 1 carrot, cut crosswise into 1/2 inch slices (medium)
  • 3 cups fat-free, no-salt-added beef broth
  • 2 Yukon gold or other yellow-skinned potatoes (8 ounces), cut into 1 inch cubes (medium)
  • 4 ounces baby portobello mushrooms, halved
  • 1/4 cup no-salt-added tomato paste
  • 1 teaspoon dried marjoram, crumbled
  • 1 teaspoon dried thyme, crumbled
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup frozen peas
Heat a nonstick Dutch oven or large saucepan over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the beef for 3 to 4 minutes, or until browned, stirring occasionally. Stir in the shiitake mushrooms and carrot. Cook for 3 to 4 minutes, or until the mushrooms are tender and the carrot is tender-crisp, stirring occasionally. Stir in the remaining ingredients except the peas. Bring to a simmer. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until the beef and vegetables are tender (no stirring needed). Stir in the peas. Simmer, covered, for 4 minutes.

Nutrition Information: Calories: 245; Fat: 4 grams; Cholesterol: 64 mg; Sodium:323 mg; Carbs: 21 grams; Protein: 31 grams

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