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Steak and Potato Soup

 2 Ratings
2 Comments
  • Prep Time 45 min
  • Total Time 0 min
  • Servings 10
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Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Cups
Calories
255
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
50mg
17%
Sodium
1210mg
50%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
16%
Sugars
6g
6%
Protein
24g
24%
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
14%
14%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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