Steak Soup

This recipe was originally published on page 55 in the magazine/book Weight Watchers Best One-dish Dinners; 59 Meals With a Points Value of 6 or Less.

Points Value: 8                           Prep: 3 minutes                       Cook: 55 minutes

Ingredients:
1 1/2    tablespoons all-purpose flour
1/8       teaspoon salt
1/2       teaspoon ground pepper
1 lb      beef sirloin tips (I took a sirloin steak and cut it up)
Cooking spray
2          teaspoons canola oil
1          8 ounce package crimini mushrooms, quartered
1          8 ounce package refrigerated prechopped onion (I just cut my own)
1          14.5 ounce can diced tomatoes with basil, garlic, and oregano
1          10 1/2 ounce can beef consomme ( I have also used beef stock)
2           cups water
2          tablespoons tomato paste
2          tablespoon reduced-sodium Worcestershire sauce
2         cups uncooked whole wheat yolk-free noodles
Shredded reduced-fat cheddar cheese (optional)

1. Combine the first 3 ingredients in a large heavy-duty zip-top plastic bag. Add beef; seal bag, and shake to coat. Remove beef from bag; coat beef with cooking spray.
2. Heat large Dutch oven over medium-high heat. Coat pot with cooking spray; add oil. Add beef; cook 6 minutes or until browned, stirring occasionally.. Remove beef. Coat pot again with cooking spray. Add mushrooms and onion to pot; cook 6 minutes or until browned, stirring after 4 minutes. Stir in beef, tomatoes, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until beef is tender.
3. Add noodles to beef mixture; cook uncovered, 10 minutes or until noodles are tender. Spoon soup into bowls. Garnish with cheese, if desired.

Yield: 6 servings (serving size is 1 1/3 cups)

Per serving: CAL 306 (40% from fat); FAT 13g (sat 4.7); PRO 22g; CARB 26.7g: FIB 4.1g; CHOL 42 mg; IRON 3.4; SOD891mg; CALC 79mg