Vegetable Beef Soup

By dmscott52

First tried January 23, 2007, excellent. Taken from The South Beach Diet Cookbook.

Ingredients

• 4 T. extra virgin olive oil
• 1 pound top round steak, trimmed and cut into 1 1/4" cubes
• 1 rib celery, finely chopped
• 1/2 large onion, finely chopped
• 1/4 pound green beans, cut into 1" pieces
• 5 cups water
• 1/4 small head cabbage, coarsely shredded
• 1/4 bag (from 10-ounce bag) spinach, coarsely chopped
• 1 can (16 ounces) diced tomatoes
• Ground black pepper

Details

Servings 4

Preparation

Step 1

Heat 2 T. of the oil in a large saucepan over medium-high heat. Add the steak and cook, stirring occasionally, for 8 minutes, or until well-browned on all sides and no longer pink in the center. Remove to a large bowl lined with paper towels. Cover the steak with a layer of paper towels.

Heat the remaining 2 T. oil in the same saucepan over medium heat. Add the celery,onion, and green beans and cook, stirring occasionally, for 10 minutes, or until the vegetables are lightly browned. Add the steak, water, cabbage, spinach, tomatoes (with juice), and pepper to taste. Bring to a boil over high heat, stirring frequently. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 1/2 hours or until the steak is fork-tender.