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 min
  • total time
  • ingredients 11
  • 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 2 Cups
    Calories
    255
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    1210mg
    1210%;
    Total Carbohydrate
    28g
    28%
    (Dietary Fiber
    4g
    4%
      Sugars
    6g
    6%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    14%;
    Calcium
    6%;
    Iron
    20%;
    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.
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