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Main dishes

Hearty Meat and Vegetable Soup

Hearty Meat and Vegetable Soup recipe
photo by:kraft
Hearty with big chunks of beef and winter vegetables, this is exactly the kind of soup people want when they come in from the cold!
time
prep:
30 min
total:
2 hr
servings
total:
8 servings
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What You Need

2
lb.  boneless beef chuck eye roast, trimmed, cut into 8 pieces
5
cups  beef broth
5
cups  water
1
medium  onion, chopped
3
medium  carrots, cut into 4x1/4-inch pieces
2
 jalapeño peppers, seeded, finely chopped
1/2
tsp.  crushed red pepper
1/4
cup  KRAFT Zesty Italian Dressing
1
lb.  potatoes, peeled, cut into 4x1/4-inch pieces
2
medium   turnips (about 6 oz. each), cut into wedges
1
can   (15 oz.) hominy, drained
1
cup   cooked barley
1/4
cup  A.1. Original Sauce
1
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.
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