Main dishes

Hearty Meat and Vegetable Soup

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photo by:

kraft

time

prep:

30 min

total:

2 hr

servings

total:

8 servings

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What You Need

lb. boneless beef chuck eye roast, trimmed, cut into 8 pieces

cups beef broth

cups water

medium onion, chopped

medium carrots, cut into 4x1/4-inch pieces

jalapeño peppers, seeded, finely chopped

1/2

tsp. crushed red pepper

1/4

cup KRAFT Zesty Italian Dressing

lb. potatoes, peeled, cut into 4x1/4-inch pieces

medium turnips (about 6 oz. each), cut into wedges

can (15 oz.) hominy, drained

cup cooked barley

1/4

cup A.1. Original Steak Sauce

pkg. (10 oz.) frozen peas

1/2

cup chopped fresh mint leaves

Make It

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.

COOK onions, carrots, jalapeno peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to meat mixture in stockpot; stir. Add potatoes, turnips, hominy, barley, peas and steak sauce; mix well. Cook 20 min. on medium heat or until potatoes are just fork tender. (Do not overcook.)

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.

Kraft Kitchens Tips

Food Facts

This delicious soup is always served during the Alasitas Festival that takes place in La Paz, Bolivia and around Lake Titicaca. The festival is a celebration of the Aymara Indians.

Creative Leftovers

This soup is a great way to use any extra vegetables and meat in your refrigerator.