Grilled Beef and Vegetable Soup

Whether you opt to serve them hot or cold, soups are just right for summer.

Yields: 4 servings

 

2 tablespoons unsalted butter
1 medium onion, chopped (about 1 1/2 cups)
Two 14 1/2-ounce cans low-sodium beef broth
1 cup red wine (like zinfandel or cabernet sauvignon)
1 teaspoon fresh-ground pepper
1 teaspoon salt
6 sprigs fresh thyme
1 tablespoon olive oil
2 tablespoons red-wine vinegar
1/2 pound beef (such as strip steak), cut into 1-inch cubes
2 ounces cherry tomatoes
1 large onion cut into 1-inch pieces
1 yellow bell pepper cut into 1-inch pieces

1.Make the soup: Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft -- about 10 minutes. Add broth, wine, ? teaspoon pepper, ? teaspoon salt, and 2 sprigs thyme. Bring to a boil, reduce head, and simmer for 25 minutes. Strain and keep warm.

2. Make the kabobs: Preheat the grill to medium-high heat. Toss the olive oil, vinegar, remaining salt and pepper, beef, tomatoes, onions, and peppers in a large bowl. Let sit for 20 minutes. Skewer and grill -- about 4 minutes a side for medium. Place one skewer each in 4 soup bowls, add the broth, and garnish with fresh thyme. Serve immediately.

Based on individual serving.

 

Calories: 299 Total Fat: 15.3 g Cholesterol: 58.6 mg Sodium: 621 mg

Carbohydrates: 11.3 g Fiber: 1.8 g Protein: 19.7 g