Vegetable Beef Soup


Ingredients

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 medium carrot, cut crosswise into
   1/2-inch slices
3 cups fat-free, no-salt-added beef broth
2 medium Yukon gold or other yellow-skinned
   potatoes (about 8 ounces), cut into 1-inch
   cubes
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

COOKING INSTRUCTIONS

1. 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.

2. 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.

3. 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).

4. Stir in the peas. Simmer, covered,
    for 4 minutes.


PER SERVING:
Calories  245
Total fat  4.0 grams
Saturated Fat  1.5 gram
Trans Fat 0 grams
Polyunsaturated Fat  .5 grams
Monounsaturated Fat  1.5 gram
Cholesterol  64 milligrams
Sodium  323 milligrams
Carbohydrates 21 grams
Fiber 4 grams
Sugar 5 grams
Protein 31 grams




Serves 4
about 1/2 cup each




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