I am a person who could eat soup everyday all-year-round.  If you like soup, too, try this Tangy and Spicy Beef Soup for something new.  This soup is made with steak, vegetable broth, vegetables, pasta, spices, etc.  Served with a crusty bread, cornbread, or assorted crackers, it is good no matter how you serve it.  If you have family members,  like my husband, who think they need steak instead of soup, well here you go.  They get their steak in their soup!  For a healthier soup, or if there are diabetics in your group, I recommend you use whole-wheat pasta.

TANGY AND SPICY BEEF SOUP

3/4 to 1 lb beef round tip steak

1 can (approx. 14-oz) vegetable broth

1 1/2 cups water

1 1/2 cups sliced fresh mushrooms

1 cup julienned carrots

3 tbsp lite soy sauce, divided

2 tbsp red wine vinegar

1/2 tsp crushed red pepper or red pepper flakes

1 oz uncooked angel hair pasta, (about 1/4 cup broken up)

2 tbsp cornstarch

1/4 cup water

1/4 cup sliced green onions

Cut the steak lengthwise in half then cut crosswise into 1/4-inch strips.

In a 3-quart saucepan, combine the broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons of the soy sauce, the vinegar and red pepper.  Bring the mixture to a boil; reduce the heat and simmer for 5 minutes.

Meanwhile, in a nonstick skillet in 1 tablespoon olive oil, if needed, stir-fry the steak pieces to brown lightly.

Add the angel hair pasta to the broth mixture and simmer for another 5 minutes.  Mix the cornstarch and the 1/4 cup water until smooth; stir into the broth.  Bring the mixture to a boil and cook, stirring, for 1 minute.  Add the beef to the soup and remove from the heat.  Cover the saucepan and let stand for 5 to 6 minutes.  Stir in the remaining soy sauce and the green onions.  Serve immediately while still hot.

Yield: 4 servings.

Enjoy!

A grandmother with diabetes along with other autoimmune diseases, I like to share my recipes with others on my blog at http://diabeticenjoyingfood.squarespace.com