Soup Recipes

INGREDIENTS

1 (2 lb) boneless beef chuck eye roast,
cut in 8 pieces

5 cups beef broth
1 medium size onion, chopped
3 medium size carrots, cut in1/4 inch pieces
2 jalapeno peppers, seeded, chopped finely
1/2 tsp crushed red pepper
1/4 cup zesty Italian dressing
1 lb potatoes, peeled, cut into 1/4 inch pieces
2 medium size turnips, cut into wedges
1 can (15 oz) hominy, drained
1 cup cooked barley
1/4 cup A1 Original Steak Sauce
1 (10 oz) box frozen peas
1/2 cup chopped fresh mint leaves

DIRECTIONS
1. Place meat in stockpot. Add broth and water; bring
to boil over medium high heat. Reduce heat to low; cover.
Simmer 1 hour, skimming often.

2. Remove from heat. To serve, spoon 1 piece of meat into
each of 8 bowls. Divide broth and vegetables evenly among
the bowls. Top each with chopped mint.

Yield: 8 servings

Nutritional Information

Calories 300
Cholesterol 50 mg
Fiber 6 g
Fat 9 g
Sodium 960 mg
Sugars 7 g
Carbs 33 g
Protein 21 g