Jenny Craig Vegetable Beef Soup

1/2 lb lean boneless top round steak
Pam spray
1 tsp olive oil
1 1/2 cups onion, thinly sliced
1 tsp sugar
3/4 tsp salt
1 tsp garlic, minced
1 1/2 cups water
2 cans (14.75 oz) no-salt-added beef broth
1 can (14.75 oz) no-salt-added whole tomatoes, undrained and chopped
1/2 tsp dried thyme
1/2 tsp pepper
1 bay leaf
1 1/2 cups cabbage, coarsely chopped
1 cup celery, chopped
1 cup carrot, sliced
1 medium-sized yellow squash, cut into 1-inch chunks
1 small zucchini, cut into 1-inch chunks

1. Trim fat from steak; cut steak into 1-inch pieces.

2. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook unitl browned on all sides, stirring often.

3. Remove steak from Dutch oven, and set aside.

4. Add oil to large pot or Dutch oven. Place over medium-high heat until hot. Add onion; saute 5 minutes or until tender.

5. Reduce heat to medium-low; add sugar and salt. Cook 15 minutes or until golden, stirring occasionally.

6. Add garlic; cook 1 minute.

7. Add beef, water, and next 5 ingredients to onion mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour.

8. Add cabbage and remaining ingredients. Cover and simmer 25 minutes or until vegetables are tender.

9. Remove and discard bay leaf.

Serving Size: makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user REDCHOWKRAY.