Steak and Potato Soup

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Servings: 10 (1 cup each)


 INGREDIENTS
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  • 2 lb boneless beef sirloin steak, 1 inch thick
  • 1 tablespoon oil
  • 1½ cups coarsely chopped onions (3 medium)
  • 3 cloves garlic, minced
  • 2 lb small red potatoes, cut into ¾-inch pieces (about 6 cups)
  • 3 cups ready-to eat baby-cut carrots, halved lengthwise
  • 1 bag (1 lb) Green Giant® frozen cut green beans
  • 2 tablespoons chopped fresh or
  • 2 teaspoons dried basil leaves
  • ½ teaspoon pepper
  • 6 cans (14 oz each) beef broth
  • 3 tablespoons steak sauce
METHOD
  1. Cut beef into ¼-inch-thick strips; cut each strip into 1-inch pieces.
  2. In 8-quart stockpot or Dutch oven, heat oil over medium-high heat. Cook beef in oil 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
  3. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

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