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Steak 'N' Vegetable Soup

Steak 'n' Vegetable Soup


  • 1 can College Inn® Beef Broth 99% Fat Free
  • 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 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


  1. Cook beef and onion in oil in a large saucepan until meat is no longer pink; drain.
  2. Stir in potatoes, carrots and peas. Add 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.

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Makes 6 servings

Nutrition Information (Amount Per Serving): Calories: 212 Total Fat: 7 g Saturated Fat: 2 g Cholesterol: 51 mg Sodium: 602 mg Total Carbohydrates: 17 g Fiber: 3 g Protein: 21 g

Recipe and photo credit: College Inn®/©Del Monte Corporation.


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