Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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

2 cups
209 calories; protein 25g; carbohydrates 17.1g; dietary fiber 5.3g; sugars 7.6g; fat 5.1g; saturated fat 1.4g; cholesterol 35.7mg; vitamin a iu 1504.5IU; vitamin c 103.6mg; folate 100.9mcg; calcium 90.1mg; iron 3mg; magnesium 47.7mg; potassium 810.5mg; sodium 468.5mg.

3 lean protein, 1 1/2 vegetable, 1/2 starch