Pepper Steak Soup:

Date Added: 8 Jan 2010
Listed in: Soups, Stews and Chili

• 12 oz well-trimmed lean boneless beef top round


• ½ teaspoon salt


• ½ teaspoon coarsely ground black pepper


• 4 cups fat-free beef broth


• ½ cup dry red wine or fat-free beef broth


• ½ cup Muir Glen® organic tomato sauce


• ¼ 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


• 1½ cups halved cherry tomatoes

Preparation Time 20 min | Cooking Time 27 min:
4 servings | 200 Calories | 23g Protein | 11g Carbohydrates | 7g Fat

All the flavors of classic pepper steak team up for a fabulous soup.

• Thinly slice beef on the diagonal into ¼-inch slices. Cut large pieces in half. Sprinkle with ¼ teaspoon of the salt and the black pepper. Set aside.


• In large saucepan, stir together beef broth, wine, tomato sauce and thyme. Cover and heat to boiling. Reduce heat; simmer 10 minutes.


• 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.


• Add onion, bell peppers, garlic and the remaining ¼ 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.


• Add beef, beef juices and pepper mixture to the broth mixture. Warm through but do not boil.

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