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Beefy Italian Vegetable Soup
Diabetic Living Magazine
“This one-pot, easy-to-make soup is so full of beef and vegetables that it could almost be called a stew. Beans, mushrooms, kale, chunks of tomatoes and beef sirloin will fight for space on each spoonful.”
1 teaspoon vegetable oil
12 ounces boneless beef sirloin steak, trimmed of fat and cut into bite-size pieces
8 ounces fresh mushrooms, quartered
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon balsamic vinegar
2 (14 ounce) cans reduced-sodium beef broth
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
¼ cup dry red wine (optional)
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon fennel seed, crushed
¼ teaspoon ground pepper
3 cups kale, chopped
1 cup fresh green beans, bias-sliced into bite-size pieces
1 medium yellow bell pepper, chopped
1Heat oil in a large pot. Add beef to the pot. Cook over medium-high heat until browned, stirring occasionally. Remove the beef from the pot with a slotted spoon.
2Add mushrooms, onion, and garlic to the pot. Cook and stir 6 minutes or until tender and the mushrooms are browned. Add vinegar and stir to remove the browned bits on the bottom of the pan.
3Add broth, undrained tomatoes, wine (if desired), Italian seasoning, fennel seed, and ground pepper. Bring to boiling. Add the beef, kale, green beans, and bell pepper. Reduce heat and simmer, covered, about 15 minutes or until the vegetables and beef are tender. To serve, ladle soup into bowls.