Steak, veggie soup doesn't have to have a lot of fat

When the air takes on a bit of a chill, a hearty soup makes a welcome main course. But it doesn't have to be fat-loaded -- a serving of this steak and vegetable soup has only about 9 grams of fat.

It can be made in short order, too, if you have no time to simmer a lengthy stew. This version takes about 30 minutes. Use a tender cut of beef like top sirloin steak, cut into pieces and quickly cooked in a nonstick skillet. Broth, vegetables and herbs simmer separately.

To serve, place the beef in individual bowls, and top with the vegetable broth mixture. Serve with cornbread squares (from a mix or the bakery) or toasted garlic bread, with fresh fruit for dessert.

Steak and Vegetable Soup

(Total preparation and cooking time 30 minutes)

1 pound boneless beef top sirloin steak, cut 3/4 inch thick

Two 13 3/4- to 14 1/2-ounce cans ready-to-serve beef broth

1 large onion, chopped

1/2 pound all-purpose potatoes, cut into 1/2-inch pieces

1/2 pound baby carrots

1 cup frozen peas

1/4 cup chopped assorted fresh herbs (parsley, chives, thyme, basil)

2 tablespoons balsamic or red wine vinegar

2 teaspoons vegetable oil

1/2 teaspoon coarse-grind black pepper

Trim fat from beef steak. Cut steak lengthwise into three strips and then crosswise into 1/2-inch-thick pieces.

In large saucepan, combine broth, onion, potatoes, carrots and peas. Bring to a boil; reduce heat to low. Simmer, uncovered, 15 minutes or until vegetables are tender. Stir in herbs and vinegar.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 2 to 3 minutes or until outside surface is no longer pink. (Do not overcook.) Season with pepper. Place equal amount of beef into 4 individual soup bowls.

To serve, ladle vegetables and broth mixture over beef. Serve immediately.

Makes 4 servings (1 3/4-cups each).

Nutritional information per serving: 316 cal., 32 g pro., 26 g carbo., 9 g fat, 758 mg sodium, 76 mg chol.