Hearty Vegetable Beef Soup Recipe


  • boneless beef chuck eye roast (2 lb.), trimmed, cut into 8 pieces
  • 2-1/2 qt. (10 cups) fat-free reduced-sodium beef broth
  • carrots, cut into 4×1/4-inch pieces
  • onion, chopped
  • jalapeño peppers, seeded, finely chopped
  • 1/2 tsp. crushed red pepper
  • 1/4 cup Zesty Italian Dressing
  • lb. red potato (about 3), peeled, cut into 4×1/4-inch pieces
  • turnip s, cut into wedges
  • can (15 oz.) hominy, drained
  • cup cooked barley
  • pkg. (10 oz.) frozen peas
  • 1/4 cup A.1. Original Sauce
  • 1/2 cup chopped fresh mint


1-Place meat in stockpot. Add broth; bring to boil on medium-high heat. Cover; simmer on low heat 1 hour, skimming surface occasionally.
2-Cook carrots, onions, jalapeño peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to ingredients in stockpot; stir. Add all remaining ingredients except mint; stir. Simmer on medium-low heat 20 min. or just until potatoes are tender. (Do not overcook.)
3-Spoon 1 piece of meat in each of 8 bowls. Ladle broth and vegetables over meat. Sprinkle with mint.

Nutrition Facts

% Daily Value*
Total Fat 10g13%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 50mg17%
Sodium 970mg42%
Total Carbohydrates 34g12%
Dietary Fibers 6g21%
Sugars 9g18%
Protein 25g50%
Vitamin A90%
Vitamin C20%

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