A soup recipe

Well, I got over my AM sabotage and went for a run this afternoon. I will do better and pack my gym bag tonight and do my best not to forget anything. In the mean time I give you a soup recipe I repared yesterday. It was quite tasty!

I followed the recipe with the exception of one item. I deleted the celery. I'm not a huge fan of celery. According the recipe the chimichurri is a Latin American condiment and may also be servied with grilled steak, pork chops, or burgers. It can be doubled and refrigerated up to 3 days in an airtight container.

I gotta say the chimichurri really adds to the soup. I tried it without the chimichurri and it is much better with it. It gives it a bit of a kick!

Shredded Beef and Potato Soup with Chimichurri
Prep: 15 min
Cook: 1 hour 25 minutes
Serves: 6

1 pound boneless bottom round steak, trimmed and cut into 1-1/2 inch pieces
1/2 teaspoon salt
3 cups reduced-sodum beef broth
1 (14-1/2 ounce) can diced tomatoes with jalapenos
1/3 cup chopped fresh cilantro or parsley
2 tablespoons fresh lime juice
1 garlic clove
1/4 teaspoon crushed red peppers
1 teaspoon olive oil
1 onion, chopped
2 celery stalks, chopped
1/4 teaspoon ground cloves
2 cups (from a 24-ounce bag) precut diced potatoes

1. Spray a large nonstick saucepan with olive oil nonstick spray and set over medium-high heat. Add the beef, in one layer, and sprinkle with 1/4 of the salt. Cook the beef, turning occasionally with tongs, until lightly browned, about 5 minutes. Add beef broth and tomatoes; bring to a boil. Reduce the heat and simmer until the beef is fork tender, about 1 hour.
2. With a slotted soon, transfer the beef to a cutting board; let cool. Reserve the cooking liquid. With two forks, shred the beef into small pieces.
3. Meanwhile, to make the chimichurri, combine the cilantro, lime juice, garlic, the remaining 1/4 teaspoon salt, and the crushed red pepper in a small bowl; set aside.
4. Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and celery; cook, stirring occasionally, until softened, about 3 minutes. Add the cloves and cook, stirring constantly, until fragrant, about 1 minute. Add the potatoes and the reserved beef cooking liquid; bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Add the beef and simmer until heated through, about 2 minutes. Serve with chimichurri.

Per serving (1 cup soup with 1 tablespoon chimichurri): 215 Cal, 8 g Fat, 3 g Sat Fat, 0 g Trans Fat, 46 mg Chol, 877 mg Sod, 18 g Carb, 2 g Fib, 17 g Prot, 44 mg Calc
Points value: 5