Beef Vegetable Soup
Fast, easy, and hearty, your family will love this soup!
- 1 lb boneless beef sirloin steak, cut into 1/2" cubes
- 1/4 tsp black pepper, divided
- 2 tsp olive or canola oil
- 2 cans beef broth (14.5 oz, each)
- 2 cups peeled and cubed potatoes
- 1 1/4 cups water
- 2 medium carrots, peeled and sliced
- 1 Tbs dry onion soup mix
- 1 Tbs dried basil
- 1/2 tsp dried tarragon
- 2 Tbs corn starch
- 1/2 cup additional beef broth or water
Sprinkle steak cubes with 1/8 tsp pepper. In a dutch oven over medium-high heat, brown steak in oil in batches. Once steak is browned, add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon, and remaining pepper.
Bring soup to a boil, reduce heat to a simmer, and cook for 20-25 minutes, until vegetables are tender.
To thicken soup, wisk cornstarch and water/broth in a small bowl until smooth. Slowly pour into soup while stirring constantly. Bring to a boil and cook for a minute or two until the soup thickens. Serve hot. Makes 7 servings. Enjoy!