Vegetable-Beef Soup
Prep Time: 11 minutes Cook Time: 7 hours Yield: 8 servings (serving size: about 1 3/4 cups) Ingredients 1.1 ounces all-purpose flour (about 1/4 cup) 1 1/2 pounds lean top round steak, cut into 1-inch cubes 2 teaspoons spicy herb blend 2 (16-ounce) packages frozen gumbo vegetables mix 1 (10-ounce) package frozen chopped onion 2 (14.5-ounce) cans diced tomatoes with garlic, undrained 2 (14.5-ounce) cans fat-free, lower-sodium beef broth 1 tablespoon minced garlic 1 tablespoon lower-sodium Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Preparation Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, ...