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Pepper Steak Soup

Pepper Steak Soup
Recipe Tip
Better Beef
With only 25 percent of calories from fat, top round is one of the healthiest cuts of beef you can buy.
Souce
The Sugar Solution Cookbook (2006) p. 143

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Based on 4 ratings

All the flavors of classic pepper steak team up for a fabulous soup. From Prevention Healthy Cooking.
Prep Time:20 min
Start to Finish:45 min
makes:4 servings
12oz well-trimmed lean boneless beef top round
1/2teaspoon salt
1/2teaspoon coarsely ground black pepper
4cups fat-free beef broth
1/2cup dry red wine or fat-free beef broth
1/2cup Muir Glen® organic tomato sauce
1/4teaspoon dried thyme
1tablespoon olive oil
1medium sweet white onion, halved and thinly sliced
2medium green bell peppers, cut into strips
4cloves garlic, finely chopped
2to 3 tablespoons water
1 1/2cups halved cherry tomatoes
1.Thinly slice beef on the diagonal into 1/4-inch slices. Cut large pieces in half. Sprinkle with 1/4 teaspoon of the salt and the black pepper. Set aside.
2.In large saucepan, stir together beef broth, wine, tomato sauce and thyme. Cover and heat to boiling. Reduce heat; simmer 10 minutes.
3.Meanwhile, in large nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add half the beef slices and cook, turning once, 2 minutes or until browned. Transfer cooked beef to a clean bowl. Cook remaining beef; add to bowl.
4.Add onion, bell peppers, garlic and the remaining 1/4 teaspoon salt to skillet. Toss to mix well and add 2 tablespoons of the water. Reduce heat to medium; cook and stir 10 minutes or until vegetables are tender. (If pan gets dry, add remaining 1 tablespoon water.) Add tomatoes and cook, stirring often, 5 minutes or until softened.
5.Add beef, beef juices and pepper mixture to the broth mixture. Warm through but do not boil.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 1520mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 6g); Protein 23g Percent Daily Value*: Vitamin A 20%; Vitamin C 50%; Calcium 4%; Iron 15% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
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