Kansas City Steak and Vegetable Soup

READY IN: 2hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 1 12
    lbs boneless sirloin, trimmed of fat and cut into 1/2 inch pieces
  • 1
    teaspoon salt
  • 12
  • 1
    cup chopped onion
  • 2
    cloves garlic, minced
  • 1
    cup chopped celery
  • 1
    cup chopped carrot
  • 1
    envelope knorr beef tomato soup mix
  • 1
    envelope lipton onion soup mix
  • 4
    cups water
  • 1
    cup peeled potato, cut into 1/2 inch chunks
  • 1 12
    cups corn kernels (fresh cut or frozen and thawed)
  • 2
    cups green beans, cut into 1-inch pieces
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DIRECTIONS

  • Heat the oil in a large soup pot over medium-high heat.
  • Season the beef with salt and pepper.
  • Add the beef to the soup pot and brown in the hot oil, stirring frequently (do this in batches if necessary).
  • Add the onion, garlic, celery, and carrots; cook and stir about 4 minutes or until the vegetables begin to soften.
  • Add the soup mixes, water, and potatoes; bring to a boil.
  • Change heat to medium-low and simmer 45 minutes to 1 hour or until beef is tender.
  • Add in the corn and green beans and cook until beans are tender.
  • Adjust seasoning to taste with salt and pepper if needed.
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