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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This hearty soup calls for lots of fresh herbs to enhance the flavor of the other ingredients. Serve steaming bowls alongside a green salad and baking powder biscuits. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable. This recipe comes from Edie DeSpain. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
1 lb boneless beef top sirloin steak, cut into 1/2-inch cubes |
1 cup chopped onion |
2 teaspoons canola oil |
2 cups cubed red potatoes |
1 cup chopped carrot |
1 cup frozen peas |
14 ounces beef broth |
1 cup water |
2 tablespoons balsamic vinegar |
1 tablespoon minced fresh parsley |
1 tablespoon minced chives |
1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain.
2. Stir in the potatoes, carrots, and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper.
3. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.
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