Monday, November 9, 2015

Beef Vegetable Soup

3 cans 13 3/4 oz each fat free reduced sodium beef broth
1 pound beef chuck cubes for stew, cut in pieces
2 tsp oil
2 cups chopped onions
2 tbs flour
1 bay leaf
1/4 cup red wine vinegar
8 oz carrots, peeled, thinly sliced
5 cups coarsely shredded cabbage
1 pound beets, peeled, cut in pieces
1 1/4 pounds potatoes, cut in cubes
Reduced fat sour cream
Chopped dill
HEAT oil in a pot. Put flour and beef in a plastic bag, shake to coat beef. Add to pot, cook until browned. Stir in onions, saute until they start to soften. Add broth and 2 cups water. Bring to a boil. Add bay leaf. Reduce heat cover simmer until beef is tender. Stir in cabbage, potatoes, carrots and beets. Cover simmer until vegetables are tender. Stir in vinegar. Ladle into bowls. Garnish with a dollop of sour cream and sprinkle with dill, then SERVE...

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