Vegetable Beef Soup

Very healthy soup for beef and veggie lovers!!

Ingredients

• 1/2 lb lean boneless top round steak
• 1 vegetable cooking spray
• 1 tsp olive oil
• 1 1/2 cup thinly sliced onion
• 1 tsp sugar
• 3/4 tsp salt
• 1 tsp minced garlic
• 1 1/2 cup water
• 2 (14.75 oz can) no-salt-added beef broth
• 1 (14.75 oz can) no-salt-added whole tomatoes, undrained and chopped
• 1/2 tsp dried thyme
• 1/2 tsp pepper
• 1 bay leaf
• 1 1/2 cup coarsely chopped cabbage
• 1 cup chopped celery
• 1 cup sliced carrot
• 1 medium-size yellow squash, cut into 1-inch chunks
• 1 mall zucchini, cut into 1-inch chunks

Instruction

1. Trim fat from steak; cut steak into 1-inch pieces. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook until browned on all sides, stirring often. Remove steak from Dutch oven, and set aside.
2. Add oil to Dutch oven. Place over medium-high heat until hot. Add onion; sauté 5 minutes or until tender. Reduce heat to medium-low; add sugar and salt. Cook 15 minutes or until golden, stirring occasionally. Add garlic; cook 1 minute.
3. Add beef, water, and next 5 ingredients to onion mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add cabbage and remaining ingredients. Cover and simmer 25 minutes or until vegetables are tender. Remove and discard bay leaf.