Pepper Steak Soup

By Tonya_Speed

NUTRITION per serving: 277 Calories; 8g Fat; 31g Protein; 15g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 125mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 1/2 Vegetable; 1/2 Fat. Points: 6

Ingredients

• 12 ounces boneless lean beef top round
• 1/2 teaspoon black pepper
• 4 cups low sodium beef broth
• 1/2 cup dry red wine OR additional beef broth
• 1/2 cup no salt added tomato sauce
• 1/4 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 medium sweet white onion, halved and thinly sliced
• 2 medium green bell peppers, seeded, deribbed and cut into strips
• 4 cloves garlic, pressed
• 2 to 3 tablespoons water
• 1 1/2 cups halved cherry tomatoes

Preparation

Step 1

Thinly slice beef across the grain (diagonally) into 1/4-inch pieces, cutting the large pieces in half. Sprinkle with pepper and set aside. In a large saucepan with a tight-fitting lid, combine beef broth, wine (or additional broth), tomato sauce and thyme. Bring to a boil then reduce heat, cover and simmer for 10 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat; add half of the beef slices and cook, turning once, for 2 minutes or until browned; transfer to a clean bowl. Cook remaining beef and add to bowl. Add onion, bell peppers and garlic to the skillet; toss to mix well and add 2 tablespoons of the water. Reduce heat to medium and cook and stir for 10 minutes or until vegetables are tender. (If pan gets dry, add remaining 1 tablespoon of water.) Add cherry tomatoes and cook, stirring often, for 5 minutes or until softened. Add beef, beef juices and onion/bell peppers mixture to the broth mixture. Warm through but do not boil.

SERVING SUGGESTION: Serve whole grain rolls and butter on the side.