STEAK AND VEGETABLE SOUP

Steak and Vegetable Soup image

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 6 servings.

Number Of Ingredients 17

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2 tablespoons butter
2 tablespoons vegetable oil
1-1/2 to 2 pounds lean round steak, cut into 1/2-inch cubes
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1/4 teaspoon pepper
4 cups reduced-sodium beef broth
2 cups water
1 bay leaf
4 sprigs fresh parsley, chopped
2 sprigs celery leaves, chopped
1/2 teaspoon dried marjoram
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1-1/2 cups chopped celery
1 can (6 ounces) low sodium tomato paste

Steps:

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onions. Combine the flour, paprika, and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender. , Add the potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, for 15 minutes. Discard bay leaf before serving.

Nutrition Facts :