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Steak and Potato Soup

Betty Crocker Kitchens
Updated Oct 17, 2011
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Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.

Steak and Potato Soup

  • Prep Time 45 min
  • Total 0 min
  • Servings 10
  • Ingredients 11
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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. 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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
  • Step 
    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.
  • Step 
    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

255 Calories
5g Total Fat
24g Protein
28g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 2 Cups
Calories
255
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
50mg
17%
Sodium
1210mg
50%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
16%
Sugars
6g
Protein
24g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
14%
14%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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