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Vegetable Steak Soup

Total Time

Prep: 15 min. Cook: 30 min.

Makes

7 servings

Your crew will chase away winter's chill with a spoon when you cook up this hearty soup. It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak. —Brigitte Schultz, Barstow, California
Vegetable Steak Soup Recipe photo by Taste of Home

Ingredients

  • 1 pound beef top sirloin steak, cut into 1/2-inch cubes
  • 1/4 teaspoon pepper, divided
  • 2 teaspoons olive oil
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cups cubed peeled potatoes
  • 1-1/4 cups water
  • 2 medium carrots, sliced
  • 1 tablespoon onion soup mix
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried tarragon
  • 2 tablespoons cornstarch
  • 1/2 cup white wine or additional beef broth

Directions

  1. Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
  2. In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1 cup: 175 calories, 4g fat (1g saturated fat), 26mg cholesterol, 660mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 1 starch, 2 lean meat.

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