Busters Recipes

Spicy-Tangy Beef Soup
4 servings

1 can (14 1/2 oz.) low-sodium beef or vegetable broth
1 1/2 cups water
1 cup chopped mushrooms
1 cup julienne carrots
2 tbsp. low-sodium soup sauce, divided
2 tbsp. red wine vinegar
1/2 tsp. crushed red pepper
1 oz. uncooked angel hair pasta, broken up (approx. 1/4 cup)
2 tbsp. cornstarch dissolved in 1/4 cup water
3/4 lb. beef round tip steaks, cooked
1/4 cup sliced green onions

In 3 qt. saucepan combine broth, water, mushrooms, carrots, 1 tbsp. soy
sauce, vinegar, and red pepper. Bring to a boil; reduce heat and simmer,
uncovered, 5 min. Add pasta and continue simmering 5 additional min. Stir in
cornstarch and bring to a boil. Cook and stir 1 min. Stir beef into soup.
Immediately remove from heat. Cover and let stand 5 min. Stir in remaining 1
tbsp. soy sauce and green onions. Serve immediately.

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