Steak and Potato Soup

Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.

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Prep Time 45 min
Total Time 0 min
Servings 10

Ingredients

2: lb. boneless beef sirloin steak (1 inch thick)

1: tablespoon oil

1 1/2: cups coarsely chopped onions (3 medium)

3: garlic cloves, minced

2: lb. small red potatoes, cut into 3/4-inch pieces (about 6 cups)

3: cups fresh baby carrots, halved lengthwise

1: (1-lb.) pkg. Green Giant® Frozen Cut Green Beans

2: tablespoons chopped fresh basil or 2 teaspoons dried basil leaves

1/2: teaspoon pepper

6: (14-oz.) cans beef broth

3: tablespoons steak sauce

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Directions

1 Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
2 Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
3 Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

EXPERT TIPS

Expert Tips

Kansas City is famous for its wonderful beef restaurants and its steak soup. Our version of this regional favorite incorporates steakhouse staples: garlic, potatoes, green beans, onions and steak sauce.

To speed prep, use minced garlic from the jar and frozen chopped onions.

Got questions? Our experts have the answers. Ask Betty now.