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Beefy Italian Vegetable Soup

FITness: 209 cals., 25g protein, 5g fat, 17g carbs.

What You’ll Need:

  • 1 tsp. vegetable oil

  • 12 oz. boneless beef sirloin steak, trimmed of fat, cut into bite-sized pieces

  • 8 oz. fresh mushrooms, quartered

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 Tbsp. balsamic vinegar

  • 2 14 oz. can low sodium diced tomatoes, undrained

  • ¼ c. dried Italian seasoning

  • ¼ tsp. fennel seed, crushed

  • ¼ tsp. black pepper

  • 3 c. kale or escarole, chopped

  • 1 c. fresh green beans, sliced into bite-sized pieces

  • 1 medium yellow sweet bell pepper

How To:

  • In a 4-qt. Dutch oven, heat oil. Add beef and cook over medium-high until browned, stirring occasionally. Remove from pan and set aside.

  • Add mushrooms, onion, and garlic.

  • Cook and stir 6 minutes or until tender and mushrooms are browned. Add vinegar and stir to remove browned bits on bottom of pan.

  • Add broth, undrained tomatoes, wine; if desired, Italian seasoning, fennel seed, and pepper. Bring to boil. Add back beef along with kale, green beans, and chopped sweet pepper. Reduce heat and simmer, covered, about 15 minutes.

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