Beefy Italian Vegetable Soup
Ingredients
- 1 teaspoon vegetable oil
- 12 ounces boneless beef sirloin steak, trimmed of fat and cut into bite-size pieces
- 8 ounces fresh mushrooms, quartered
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 (14 ounce) cans reduced-sodium beef broth
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- ¼ cup dry red wine (Optional)
- ½ teaspoon dried Italian seasoning, crushed
- ¼ teaspoon fennel seed, crushed
- ¼ teaspoon ground pepper
- 3 cups kale, chopped
- 1 cup fresh green beans, bias-sliced into bite-size pieces
- 1 medium yellow bell pepper, chopped
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