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Steak Soup with Winter Vegetables
Nb persons: 4
Yield:
Preparation time: 1:00
Total time:
Source: Betty Crocker, Soup, Stew and Chili
1 pound | beef sirloin steak, boned |
29 ounces | beef broth, canned, canned |
1/4 tablespoon | pepper |
1 cup | brussel sprouts, halved, lenghtwise |
1 cup | sliced mushrooms |
2 medium | carrots, 1/2-inch slices |
1 cup | yams, cubed |
1/2 teaspoon | dried marjoram |
1/2 teaspoon | dried thyme |
1 clove | garlic, finely chopped |
Bone, trim excess fat from beef. Cut beef into 1-inch pieces. Cook beef in 3-quart saucepan over medium-high heat about 10 minutes, stirring several times, until brown. Add broth and pepper; reduce heat. Simmer uncovered 20 to 30 minutes or until beef is tender.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until vegetables are tender.
Per serving (excluding unknown items): 310 Calories; 17g Fat (48% calories from fat); 23g Protein; 18g Carbohydrate; 72mg Cholesterol; 80mg Sodium
Food Exchanges: 1/2 Starch/Bread; 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat
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