Red Pepper Tomato Vegetable Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
10 oz beef stew meat, cubed2 tbsp all purpose flour1 medium onion3 cups tomato/red pepper soup (Trader Joe's)2 cups water1 tbsp Trader Joe's soyaki sauce1 tsp oregano1 bay leaf1/2 tsp ground ginger1/2 tsp paprika1/2 tsp black pepper2 small zucchini3 red potatoes3 medium carrots1 cup frozen corn1 cup chopped red cabbage
Toss beef in flour to coat while heating 2 tbsp olive oil in a sauté pan. When oil is hot, brown beef cubes in oil until well colored and juicy looking. Remove from burner and set aside on a burner on warm.
Cut onion into wedges. In a large soup pot, sauté onion and garlic in 2 tbsp olive oil. Add 3 cups red pepper tomato soup and 1 cup of water and bring to a boil. Add soyaki sauce and seasonings and stir, then turn heat down to simmer. Use a straining spoon to move beef from frying pan to soup pot (leaving oil behind). Stir, cover pot, and simmer for 60 minutes, adding 2nd cup of water and stirring after about 30 minutes.
While soup is simmering, cut zucchini, potatoes, carrots and cabbage into small chunks or 1/4 inch slices, depending on your preference. When soup has been simmering for 60 minutes, add chopped vegetables to soup and stir. Bring to a boil, stir, then turn heat down to simmer again and cover. Simmer for another 60 minutes or until beef and potatoes are tender. Discard bay leaf and ladle soup into bowls.
Makes about 9 1-cup servings.
Number of Servings: 9
Recipe submitted by SparkPeople user NEWMOMOVER40.
Cut onion into wedges. In a large soup pot, sauté onion and garlic in 2 tbsp olive oil. Add 3 cups red pepper tomato soup and 1 cup of water and bring to a boil. Add soyaki sauce and seasonings and stir, then turn heat down to simmer. Use a straining spoon to move beef from frying pan to soup pot (leaving oil behind). Stir, cover pot, and simmer for 60 minutes, adding 2nd cup of water and stirring after about 30 minutes.
While soup is simmering, cut zucchini, potatoes, carrots and cabbage into small chunks or 1/4 inch slices, depending on your preference. When soup has been simmering for 60 minutes, add chopped vegetables to soup and stir. Bring to a boil, stir, then turn heat down to simmer again and cover. Simmer for another 60 minutes or until beef and potatoes are tender. Discard bay leaf and ladle soup into bowls.
Makes about 9 1-cup servings.
Number of Servings: 9
Recipe submitted by SparkPeople user NEWMOMOVER40.
Nutritional Info Amount Per Serving
- Calories: 212.7
- Total Fat: 9.4 g
- Cholesterol: 24.2 mg
- Sodium: 115.6 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 3.2 g
- Protein: 10.0 g
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