Quick Beef Steak and Vegetable Soup

Yield: 4 servings

Ingredients

1 pound boneless beef top sirloin steak (3/4- inch thick)

3 1/2 cups beef broth

1/2 pound baby carrots

1/2 pound russet potatoes, cut into 1/2- inch pieces

1 large onion, chopped

1 cup frozen peas

1/4 cup fresh thyme, coarsely chopped

2 Tablespoons balsamic or red wine vinegar

2 teaspoons olive oil

1/2 teaspoons coarse grind black pepper

Directions:

Cut beef steak lengthwise into 3 pieces, then crosswise into 1/2- inch thick strips.

Combine broth, carrots, potatoes, onion and peas in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender. Stir in thyme and vinegar.

Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with pepper.

Divide beef evenly among four soup bowls. Ladle vegetable-broth mixture over beef. Serve immediately.

Recipe provided by National Cattlemen's Beef Association

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/4420/Quick_Beef_Steak_and_Vegetable_Soup

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