Beef-Vegetable Soup

Makes 4
Prep 10 m
Cook 16 m
Stand 30 m



  1. 1 of 4 Combine the dried mushrooms and 1 can beef broth in a small bowl. Let stand 30 minutes for mushrooms to soften.
  2. 2 of 4 Heat oil in 4-quart saucepan or 5-quart Dutch oven over medium-high heat. Add beef; stir-fry 1 to 2 minutes or until beef loses its red color. Using a slotted spoon, remove beef to a bowl; keep warm. Add garlic to pot; cook, stirring constantly, 1 minute.
  3. 3 of 4 Drain mushrooms, reserving broth. Chop mushrooms and reserve. Add reserved broth to saucepan along with remaining 2 cans broth. Bring to boiling. Add onions. Return to boiling; cook 3 minutes.
  4. 4 of 4 Add tomatoes, green peas, reserved beef and mushrooms. Return to boiling. Reduce heat to low; simmer 5 minutes. Serve.
Nutrition Information for Beef-Vegetable Soup
Servings Per Recipe: 4
Per Serving: 95 mg chol., 11 g Fat, total, 536 mg sodium, 393 kcal cal., 24 g carb., 48 g pro.