Name: Beefy Italian Vegetable Soup
Prep time: 25 min
Total time: 40 min
Ingredients: 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; 0.25 cup dry red wine; 0.5 teaspoon dried Italian seasoning, crushed; 0.25 teaspoon fennel seed, crushed; 0.25 teaspoon ground pepper; 3 cups kale, chopped; 1 cup fresh green beans, bias-sliced into bite-size pieces; 1 medium yellow bell pepper, chopped

Beefy Italian Vegetable Soup

5.0

(2)

1 Review

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.

EatingWell Test Kitchen

Updated on July 9, 2019

Prep Time:

25 mins

Additional Time:

15 mins

Total Time:

40 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity High-Protein Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

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

Directions

Heat 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.
Add 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.
Add 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.

Nutrition Facts (per serving)

209	Calories
5g	Fat
17g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 209
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 5g	19%
Total Sugars 8g
Protein 25g	50%
Total Fat 5g	7%
Saturated Fat 1g	7%
Cholesterol 36mg	12%
Vitamin A 1505IU	30%
Vitamin C 104mg	115%
Folate 101mcg	25%
Sodium 469mg	20%
Calcium 90mg	7%
Iron 3mg	17%
Magnesium 48mg	11%
Potassium 811mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.