Steak and Potato Soup

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.

Prep Time

45

Minutes

Total Time

00

Minutes

Makes

10

(2-cup)

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.
Makes 10 (2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
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.
Kitchen Tip
To speed prep, use minced garlic from the jar and frozen chopped onions.

Nutrition Information:

1 Serving (2 Cups)
  • Calories 255
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 50mg;
  • Sodium 1210mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.