Seared steak with mushrooms, diced tomato, onions, and potatoes create a hearty soup meal.
Sponsor recipe courtesy of College Inn®
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Steak and Potato Soup
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 to 6 servings
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 to 6 servings

Ingredients

Directions

Heat oil in a 4 or 5-qt. saucepan or Dutch oven over high heat. Add steak; season with salt and pepper, and cook about 8 minutes or until very well browned all over.

Add onion and cook over medium-high heat, stirring occasionally, about 4 minutes or until soft. Add mushrooms, garlic and thyme; cook about 5 minutes, stirring occasionally, or until soft.

Stir in broth, tomatoes, potatoes and green beans. Cover and bring to a boil over high heat. Uncover; reduce heat to medium-low, and simmer 10 to 15 minutes until vegetables are tender. Season to taste with salt and pepper. Garnish with parsley, if desired.

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