Vegetable-Beef Soup

Vegetable-Beef Soup Photo: Oxmoor House


  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1 1/2 pounds lean top round steak, cut into 1-inch cubes
  • 2 teaspoons spicy herb blend
  • 2 (16-ounce) packages frozen gumbo vegetables mix
  • 1 (10-ounce) package frozen chopped onion
  • 2 (14.5-ounce) cans diced tomatoes with garlic, undrained
  • 2 (14.5-ounce) cans fat-free, lower-sodium beef broth
  • 1 tablespoon minced garlic
  • 1 tablespoon lower-sodium Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.

Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.

Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.

  • Prep Time:
  • Cook Time:

  • Slow-cooking top round steak with tomatoes, garlic, onion, and Worcestershire sauce creates a succulent soup full of tender beef. This soup is sure to please the whole family.
  • Yield: 8 servings (serving size: about 1 3/4 cups)

Nutritional Information

Calories per serving: 248
Fat per serving: 5.7g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 2.2g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 23g
Carbohydrate per serving: 22g
Fiber per serving: 4.1g
Cholesterol per serving: 49mg
Iron per serving: 2.7mg
Sodium per serving: 587mg
Calcium per serving: 26mg

Good to Know

Serve this protein- and fiber-rich soup on a cold day. Add whole-grain crackers or a multi-grain roll to soak up the thick soup.

Cooking Light Superfast Suppers