Beef-Vegetable Soup

Beef-Vegetable Soup
Servings: 4 Prep 10 mins Cook 16 mins Stand 30 mins


  • 1 cup dried porcini mushrooms
  • 3 3 3/4 ounce cans reduced-sodium beef broth
  • 1 tablespoon olive oil
  • 1 pound beef top round steak, cut into 1-1/2 x 1/4 x 1/4-inch strips
  • 2 cloves garlic, pressed
  • 1 small whole onion
  • 1 16 ounce can diced tomatoes
  • 1 10 ounce package frozen green peas

Make It

1. Combine the dried mushrooms and 1 can beef broth in a small bowl. Let stand 30 minutes for mushrooms to soften.

2. Heat oil in 4-quart saucepan or 5-quart Dutch oven over medium-high heat. Add beef; stir-fry 1 to 2 minutes or until beef loses its red color. Using a slotted spoon, remove beef to a bowl; keep warm. Add garlic to pot; cook, stirring constantly, 1 minute.

3. Drain mushrooms, reserving broth. Chop mushrooms and reserve. Add reserved broth to saucepan along with remaining 2 cans broth. Bring to boiling. Add onions. Return to boiling; cook 3 minutes.

4. Add tomatoes, green peas, reserved beef and mushrooms. Return to boiling. Reduce heat to low; simmer 5 minutes. Serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 11, chol. (mg): 95, carb. (g): 24, pro. (g): 48, sodium (mg): 536, Percent Daily Values are based on a 2,000 calorie diet.