Hearty Meat and Vegetable Soup

Courtesy of Kraft Recipes
  • 2 lb. boneless beef chuck eye roast, trimmed, cut into 8 pieces
  • 5 cups beef broth
  • 5 cups water
  • 1 medium onion, chopped
  • 3 medium carrots, cut into 4x1/4-inch pieces
  • 2 jalapeño peppers, seeded, finely chopped
  • 1/2 tsp. crushed red pepper
  • 1/4 cup KRAFT Zesty Italian Dressing
  • 1 lb. potatoes, peeled, cut into 4x1/4-inch pieces
  • 2 medium turnips (about 6 oz. each), cut into wedges
  • 1 can (15 oz.) hominy, drained
  • 1 cup cooked barley
  • 1/4 cup A.1. Original Steak Sauce
  • 1 pkg. (10 oz.) frozen peas
  • 1/2 cup chopped fresh mint leave

PLACE meat in stockpot. Add broth and water; bring to boil over medium-high heat. Reduce heat to low; cover. Simmer 1 hour, skimming often.

COOK onions, carrots, jalapeno peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to meat mixture in stockpot; stir. Add potatoes, turnips, hominy, barley, peas and steak sauce; mix well. Cook 20 min. on medium heat or until potatoes are just fork tender. (Do not overcook.)

REMOVE from heat. To serve, spoon 1 piece of meat into each of 8 bowls. Divide broth and vegetables evenly among the bowls. Top each with chopped mint.