HEARTY VEGETABLE BEEF SOUP

Hearty Vegetable Beef Soup image

Enjoy our Heart Vegetable Beef Soup. With big chunks of beef and winter vegetables, this is exactly the kind of soup people want in the winter months!

Provided by My Food and Family

Categories Home

Time 2h

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 boneless beef chuck eye roast (2 lb.), trimmed, cut into 8 pieces
2-1/2 qt. (10 cups) fat-free reduced-sodium beef broth
3 carrots, cut into 4x1/4-inch pieces
1 onion, chopped
2 jalapeño peppers, seeded, finely chopped
1/2 tsp. crushed red pepper
1/4 cup KRAFT Zesty Italian Dressing
1 lb. red potato (about 3), peeled, cut into 4x1/4-inch pieces
2 turnips, cut into wedges
1 can (15 oz.) hominy, drained
1 cup cooked barley
1 pkg. (10 oz.) frozen peas
1/4 cup A.1. Original Sauce
1/2 cup chopped fresh mint

Steps:

Place meat in stockpot. Add broth; bring to boil on medium-high heat. Cover; simmer on low heat 1 hour, skimming surface occasionally.
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.)
Spoon 1 piece of meat in each of 8 bowls. Ladle broth and vegetables over meat. Sprinkle with mint.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g