Beef & Vegetable Soup
Ingredients
- 1 medium (100g) yellow bell pepper, chopped
- 1 teaspoon vegetable oil
- 330 g boneless beef sirloin steak trimmed of fat and cut into bite-size pieces.
- 220g fresh mushrooms, quartered.
- 1 medium onion, chopped.
- 3 cloves garlic, minced.
- 1 tablespoon balsamic vinegar
- 400 ml unsalted beef broth
- 400 g diced tomatoes
- ½ teaspoon dried Italian seasoning, crushed.
- ¼ teaspoon fennel seed, crushed.
- ¼ teaspoon ground pepper
- 3 cups (50g) kale, chopped.
- 1 cup fresh green beans (125g), bias-sliced into bite-size pieces
- 1 medium (100g) yellow bell pepper, chopped
Nutritional Facts
153 Calories
12.2g Protein
8g Fats
8g Carbs
2.2g Fibers
8 servings
(serving size 1 cup = 1 cup)
Directions
- Heat oil in large pot. Add beef to the pot. Cook over medium-high heat until browned, stirring occasionally. Remove beef from 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, tomatoes, 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.
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