Vegetable
Beef Soup


Yukon gold potatoes and exotic
mushrooms update this classic.

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.


Serves 4
1 1/2 cups per serving


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 






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