Garden Vegetables and Sirloin Soup

Name: Garden Vegetables and Sirloin Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon black pepper, fresh ground; 237 milliliters carrot, thinly sliced; 2 teaspoons chili powder; 2 teaspoons cooking oil; 237 milliliters green cabbage, finely shredded; 118 milliliters onion, diced; 118 milliliters peas, frozen; 237 milliliters potato, 1/2-inch dice; 59 milliliters quinoa, see note below; 118 milliliters red bell pepper, thinly sliced and cut 1-inch long; 4 servings salt, to taste; 170 grams sirloin steaks, thinly sliced and cut 1-inch long; 946 milliliters vegetable broth

Need a gluten free and dairy free main course? Garden Vegetables and Sirloin Soup could be an outstanding recipe to try. This recipe serves 4. One serving contains 206 calories, 14g of protein, and 5g of fat. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. A mixture of onion, carrot, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.