Vegetable-Beef Soup

Vegetable-Beef Soup
Photo by Oxmoor House


  • 2 (16-ounce) packages frozen gumbo vegetables mix
  • 1 ½ pounds lean top round steak, cut into 1-inch cubes
  • 2 teaspoons spicy herb blend (such as Mrs. Dash)
  • 2 (14.5-ounce) cans fat-free beef broth
  • 2 (14.5-ounce) cans diced tomatoes with garlic, undrained
  • 1 (10-ounce) package frozen chopped onion
  • Cooking spray
  • + 5 more ingredients
    • ¼ cup all-purpose flour
    • ½ teaspoon pepper
    • ½ teaspoon salt
    • 1 tablespoon low-sodium Worcestershire sauce
    • 1 tablespoon bottled minced garlic

Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides. Place steak and remaining ingredients in...

View full recipe at My Recipes


Variations on Vegetable-Beef Soup

  • Vegetable-Beef Soup
    • 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
    • 1 pound lean beef tips
    • 1/2 teaspoon ground pepper
    • +12 other ingredients

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