Old Fashioned Vegetable Beef Soup

Ingredients

• 1 lb. Petite shoulder tender steak, cubed, seasoned with salt and black pepper
• 2 Tbsp. Olive Oil
• 2 cups Onion, diced
• 1 Tbsp. Fresh garlic, minced
• 3 cups Green Cabbage, chopped
• 1 Yellow Bell Pepper, diced
• 1 cup Celery, sliced
• 1 cup Carrots, sliced
• 1 tsp. Dried Basil
• 1 tsp. Oregano
• 1 tsp. Thyme
• 4 cups Low-sodium beef broth
• 2 cups Russet potatoes, peeled and diced
• 1 can Diced Tomatoes in juice (14.5 oz.)
• 1 Tbsp. Worcestershire sauce
• 3 Tbsp. All-purpose Flour
• 2 Tbsp. Unsalted butter, softened
• 1 Tbsp. Tomato Paste
• 4 oz. Green Beans, trimmed, halved, and blanched
• Fresh Parsley, chopped

Instructions

1. SEAR steak on all sides in a Dutch oven or large pot over medium-high heat in two batches, using 1 Tbsp. oil per batch. Transfer steak to a plate.
2. ADD onions and garlic to the Dutch oven and sweat over medium heat until softened, 5 minutes. Stir in cabbage, bell pepper, celery, carrots, basil, oregano, and thyme; sweat, partially covered, until vegetables are softened, about 10 minutes.
3. STIR IN broth, potatoes, tomatoes, and Worcestershire. Bring soup to a boil, reduce heat, and simmer, partially covered, until potatoes are tender, 15 minutes.
4. COMBINE flour, butter, and tomato paste. Bring soup to a boil and add flour mixture; cook until soup thickens, 2 minutes. Stir in beans and season soup with salt and pepper. Garnish servings with parsley.
5. Nutritional info. per serving: 329 cal; 15g total fat (6g sat); 62mg chol; 347mg sodium; 28g carb; 5g fiber; 23g protein