Soups & Stews : Beef Last Updated: Aug 9th, 2009 - 17:05:26 Savory Steak Soup By Sandra Woodruff  Printer friendly page Yield: 7 servings 1 pound beef cube steak, cut into 3/4-inch pieces 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 3 cups water 14 1/2-ounce can diced tomatoes with celery, green peppers, and onions, undrained and pureed 1/2 cup chopped onion 1/2 cup chopped celery (include some leaves) 1 tablespoon beef bouillon granules 1 teaspoon dried parsley 1 teaspoon dried marjoram or thyme 2 1/2 cups frozen mixed vegetables 1. Sprinkle the steak with the garlic powder and pepper and toss to mix. 2. Coat a 4-quart nonstick pot with cooking spray and preheat over medium-high heat. Add the steak and cook, stirring frequently, for several minutes or until nicely browned. Add the water, pureed tomatoes, onion, celery, bouillon granules, parsley, and marjoram or thyme, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. 3. Add the mixed vegetables and bring to a boil. Reduce the heat to low, cover, and simmer for an additional 10 minutes or until the vegetables are tender. Serve hot. Nutritional Facts (per 1-cup serving) Calories: 127 Carbohydrates: 12 g Fiber: 3.4 g Fat: 2.5 g Sat. Fat: 0.8 g Cholesterol: 34 mg Protein: 16 g Sodium: 494 mg Calcium: 27 mg GI rating: low Diabetic exchanges: 2 lean meat, 2 vegetable © Copyright 2005 by eatsmarttoday.com Top of Page