Pepper Steak Soup

 

12

oz well-trimmed lean boneless beef top round

1/2

teaspoon salt

1/2

teaspoon coarsely ground black pepper

4

cups fat-free beef broth

1/2

cup dry red wine or fat-free beef broth

1/2

cup Muir Glen® organic tomato sauce

1/4

teaspoon dried thyme

1

tablespoon olive oil

1

medium sweet white onion, halved and thinly sliced

2

medium green bell peppers, cut into strips

4

cloves garlic, finely chopped

2

to 3 tablespoons water

1 1/2

cups 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.