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Grilled Beef & Vegetable Soup

Submitted by: Mary on 06/15/2004
2512 views
2.72 avg rating
207 votes
 
 
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Ingredients

2 T Unsalted butter
1 Medium onion, chopped
2 14 1/2 oz cans Low sodium beef broth
1 C Red wine
1 t Fresh ground pepper
1 t Salt
6 Sprigs fresh thyme
1 T Olive oil

2 T Red wine vinegar
1 lb Beef cut into 1 inch cubes
2 ozs Cherry tomatoes
1 Large onion, cut into 1 inch pieces
1 Yellow bell pepper, cut into 1 inch pieces

Directions

Melt butter in large saucepan over medium heat. ADd the onion and cook until soft. Add broth, wind, teaspoon pepper, teaspoon salt, and 2 sprigs thyme. Bring to a boil and reduce heat. Simmer for 25 minutes. Strain and keep warm.



Preheat the grill to medium high heat. Toss the olive oil, vinegar, remaining salt, pepper, beef, tomatoes, onions, and bell peppers in a large zip lock bag. Let sit for 2 hours in the refrigerator.



Skewer meat and vegetables. Grill about 4 minutes per side for medium.



Place one skewer in each of 4 soup bowls, add the broth and garnish with fresh thyme.

Servings

4

Calories

9

Time to prepare

30 minutes

Difficulty

Easy
 

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