STEAK 'N' VEGETABLE SOUP

Steak 'n' Vegetable Soup image

Provided by internetnut

Categories Weeknight

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Previous Next

1 lb boneless beef top sirloin steak, cut into 1/2-inch cubes
1 cup chopped onion
2 teaspoons canola oil
2 cups cubed red potatoes
1 cup chopped carrot
1 cup frozen peas
14 ounces beef broth
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain.
Stir in the potatoes, carrots, and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.

Nutrition Facts : Calories 270.9, Fat 14.7, SaturatedFat 5, Cholesterol 51.3, Sodium 888, Carbohydrate 15.8, Fiber 2.8, Sugar 3.8, Protein 18.8