Steak and Potato Soup

 

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

• 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.