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.
