Vegetable-Beef Soup Recipe

Name: Vegetable-Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.1 ounces all-purpose flour (about 1/4 cup); 1 1/2 pounds lean top round steak, cut into 1-inch cubes; 2 teaspoons spicy herb blend; 2 (16-ounce) packages frozen gumbo vegetables mix; 1 (10-ounce) package frozen chopped onion; 2 (14.5-ounce) cans diced tomatoes with garlic, undrained; 2 (14.5-ounce) cans fat-free, lower-sodium beef broth; 1 tablespoon minced garlic; 1 tablespoon lower-sodium Worcestershire sauce; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

1.1 ounces all-purpose flour (about 1/4 cup)
1 1/2 pounds lean top round steak, cut into 1-inch cubes
2 teaspoons spicy herb blend
2 (16-ounce) packages frozen gumbo vegetables mix
1 (10-ounce) package frozen chopped onion
2 (14.5-ounce) cans diced tomatoes with garlic, undrained
2 (14.5-ounce) cans fat-free, lower-sodium beef broth
1 tablespoon minced garlic
1 tablespoon lower-sodium Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
2
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
3
Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
4
Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.
5
This recipe has been retested for
6
, 2012
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520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1.1 ounces all-purpose flour (about 1/4 cup), 1 1/2 pounds lean top round steak, cut into 1-inch cubes, 2 teaspoons spicy herb blend, 2 (16-ounce) packages frozen gumbo vegetables mix, and more.

Yes, Vegetable-Beef Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable-Beef Soup

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