Vegetable Steak Soup

Your crew will chase away winter's chill with a spoon when you cook up this hearty soup. It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak.

Ingredients

• 1 pound beef top sirloin steak, cut into 1/2-inch cubes
• 1/4 teaspoon pepper, divided
• 2 teaspoons olive oil
• 2 cans (14-1/2 ounces each) beef broth
• 2 cups cubed peeled potatoes
• 1-1/4 cups water
• 2 medium carrots, sliced
• 1 tablespoon onion soup mix
• 1 tablespoon dried basil
• 1/2 teaspoon dried tarragon
• 2 tablespoons cornstarch
• 1/2 cup white wine or additional beef broth

Directions

Directions

1. Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
2. In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.