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Beefy Italian Vegetable Soup

Ingredients

• 1 teaspoon vegetable oil
• 12 ounces boneless beef sirloin steak, trimmed of fat and cut into bite-size pieces
• 8 ounces mushrooms, quartered
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 2 14-ounce cans reduced-sodium beef broth
• 1 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1/4 cup dry red wine (optional)
• 1/2 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon fennel seed, crushed
• 1/4 teaspoon ground black pepper
• 3 cups escarole or kale, chopped
• 1 cup green beans, bias-sliced into bite-size pieces
• 1 medium yellow sweet pepper, chopped

Directions

1. In a Dutch oven heat oil over medium-high heat.
2. Add beef and cook until brown, stirring occasionally.
3. Remove beef from Dutch oven.
4. Add mushrooms, onion, and garlic to Dutch oven and cook and stir 6 minutes.
5. Add vinegar.
6. Stir to remove browned bits on the bottom of the pan.
7. Add broth, undrained tomatoes, wine Italian seasoning, fennel seed, and pepper.
8. Bring to boiling.
9. Add beef, escarole, green beans, and sweet pepper.
10. Reduce heat.
11. Simmer, covered, 15 minutes.

Attribution