Steak Soup

2 4-ounce beef cubed steaks
1/4 tsp garlic salt
1/8 tsp pepper
1 Tbsp olive oil
1 medium onion, chopped
4 cups water
1 10-ounce package frozen mixed vegetables
1 Tbsp instant beef bouillon granules
1 Tbsp Worcestershire sauce
1 tsp dried basil, crushed
1 7 1/2-ounce can tomatoes, cut up
1/2 cup cold water
1/3 cup all-purpose flour

*Sprinkle meat with garlic salt and pepper. In a large saucepan cook meat in hot oil over medium-high heat about 3 minutes or until brown, turning once. Remove meat from saucepan, reserving drippings in pan. Cut meat into cubes; set aside.

*In the same saucepan cook onion and celery in the reserved drippings over medium heat until tender. Stir in meat cubes, the 4 cups water, the frozen mixed vegetables, beef bouillon granules, Worcestershire sauce, and basil.

*Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until vegetables are crisp-tender. Stir in undrained tomatoes.

*In a screw-top jar shake together the 1/2 cup water and the flour; stir into meat mixture. Cook and stir until thickened and bubbly.

Makes 5 servings.(This soup is FANTASTIC.)

177 calories
5 g total fat
18 g carbs