Vegetable Beef Soup
Traditional stove-top soups are simmered to tenderize the raw meats and vegetables, which increases the cooking time. Because meats and vegetables won’t scorch or stick to the container, they can be prepared in the microwave together without fat, and this means fewer calories.
- 6 ounces round steak, sliced into 1/4- by 2-inch pieces
- 1 medium potato, peeled and finely chopped
- 1/4 cup chopped onion
- 1/4 cup chopped red pepper
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon marjoram, crushed
- 1 clove garlic, minced
- 3 1/2 cups beef broth
1Combine all ingredients except the beef broth in 2-quart covered casserole. Cook in microwave with 650 watts for 3 to 4 minutes, or until beef is no longer pink and vegetables are barely tender, stirring twice.
2Stir in beef broth; cook in microwave with 650 watts for 5 to 6 minutes, or until thoroughly heated.
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