Beef and Vegetable Soup

Beef and Vegetable Soup

Recipe adapted from Weight Watchers Cook It Quick
8 servings
3 points per serving

1 t olive oil (I don’t use this because I use a nonstick pan, sprayed with cooking spray)
2 medium onions, chopped
4 stalks celery, chopped
4 carrots, peeled and chopped
20 oz boneless round steak, about ½ inch slice, cut into ½ inch cubes
2 c low sodium beef broth (or 2 bullion cubes dissolved in 2 c water)
2 cans green beans, drained (or two cups frozen, thawed)
2 cans corn, drained (or two cups frozen, thawed)
6 scallions, sliced (I do not add these)
½ c chopped flat-leaf parsley (I do not add these)
½ t freshly ground pepper
6 c water
2 cans diced tomatoes

Heat the oil in a soup pot, then add the onion, celery, carrots, and beef. Saute until the beef is browned. Add the broth, beans, corn, scallions, parsley, pepper, water and tomatoes and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender.

I serve this with Sweet Brown Bread.