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Traditional Vegetable-Beef Soup

Serves: 7
Total Calories: 44

Ingredients

1 pound round steak, cubed
2 tablespoons oil
1 1/2 cups cubed, peeled potatoes
1 1/2 cups sliced celery
1 1/2 cups sliced carrots
1 1/2 cups chopped onions
2 cups frozen succotash
5 1/2 - 6 cups water
1/2 cup mini elbow macaroni
1 teaspoon Italian seasoning
1 (14 1/2-ounce) can diced tomatoes, undrained

Directions:

Brown beef in oil in a 4 1/2-quart dutch oven; add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, 50 minutes.

Editor’s Extra:
Make this easier by subbing 2–3 packages frozen mirepoix blend for the celery, carrots, and onions.

Nutritional Facts:

Serves: 7
Total Calories: 44
Calories from Fat: 0

This Traditional Vegetable-Beef Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.


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