If your family likes steak and potatoes, here’s a great way to stretch your food dollars using boneless top sirloin steak, russet potatoes, and winter vegetables all in a savory, good-to-the-last-drop soup. When I served this soup, I fixed some baked apples for dessert and received nothing but raves.
2 teaspoons olive oil
1 1/4 pounds boneless top sirloin steak, cut into 1-inch pieces
2 medium onion, chopped
2 large garlic cloves, minced
2 medium parsnips, peeled and cut into 1-inch pieces
2 medium russet potatoes, scrubbed and cut into 1-inch pieces
2 medium-sized carrots, peeled and cut into 1 inch
2 medium celery ribs, chopped
3/4 teaspoon crushed dried thyme
1 large bay leaf
4 cups low-fat, low-sodium canned beef broth
2 cups water
1/2 pound button mushrooms, thinly sliced
1 10-ounce package frozen baby lima beans
1/4 cup low-fat sour cream
In a soup pot, heat the oil over medium-high heat and brown the steak pieces. Add the onion and garlic and cook until the onion is tender, 4 to 5 minutes. Add the parsnips, potatoes, carrots, celery, thyme, bay leaf, beef broth, and water. Cover and cook over low heat for 4o to 45 minutes, until the steak and vegetables are tender.
Stir in the mushrooms and lima beans. Partially cover and cook for another 5 to 10 minutes, until the lima beans are tender. Remove the bay leaf.
Ladle the soup into wide, shallow soup plates and serve with 1/2 tablespoon sour cream on each serving.
Per serving: 248 calories (21% calories from fat), 24 g protein, 6 g total fat (2.2 g saturated fat), 26 g carbohydrate, 6 g dietary fiber, 49 mg cholesterol, 157 mg sodium, 1,029 mg potassium
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.