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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This hearty soup calls for a lot of fresh herbs to enhance the flavor of the other ingredients, shares Edie DeSpain of Logan, Utah. The aroma while it is cooking is absolutely wonderful. I like to serve steaming bowls alongside a green salad and baking powder biscuits. Ingredients:
1 pound beef top sirloin steak, cut into 1/2-inch cubes |
1 cup chopped onion |
2 teaspoons canola oil |
2 cups cubed red potatoes |
1 cup chopped carrots |
1 cup frozen peas |
1 can (14-1/2 ounces) beef broth |
1 cup water |
2 tablespoons balsamic vinegar |
1 tablespoon minced fresh parsley |
1 tablespoon minced chives |
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender. Yield: 6 servings.
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