Hearty Meat and Vegetable Soup

• 1 boneless beef chuck eye roast (2 lb.), trimmed, cut into 8 pieces Safeway 1 lb For $4.99 thru 02/09
• 2-1/2 qt. (10 cups) fat-free reduced-sodium beef broth
• 3 carrots, cut into 4x1/4-inch pieces Target 2 lb For $3.00 thru 02/06
• 1 onion, chopped
• 2 jalapeno peppers, seeded, finely chopped
• 1/2 tsp. crushed red pepper
• 1/4 cup KRAFT Zesty Italian Dressing
• 1 lb. red potato (about 3), peeled, cut into 4x1/4-inch pieces
• 2 turnips, cut into wedges
• 1 can (15 oz.) hominy, drained
• 1 cup cooked barley
• 1 pkg. (10 oz.) frozen peas
• 1/4 cup A.1. Original Sauce
• 1/2 cup chopped fresh mint

1. Place meat in stockpot.
2. Add broth; bring to boil on medium-high heat.
3. Cover; simmer on low heat 1 hour, skimming surface occasionally.
4. Cook carrots, onions, jalapeno peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally.
5. Add to ingredients in stockpot; stir.
6. Add all remaining ingredients except mint; stir.
7. Simmer on medium-low heat 20 min.
8. or just until potatoes are tender.
9. (Do not overcook.)
10. Spoon 1 piece of meat in each of 8 bowls.
11. Ladle broth and vegetables over meat.
12. Sprinkle with mint.

beef chuck, beef broth, carrots, onion, peppers, red pepper, italian dressing, red potato, hominy, barley, frozen peas, original sauce, fresh mint

Taken from www.kraftrecipes.com/recipes/hearty-meat-vegetable-soup-89037.aspx (may not work)