Lunch: Steak and Potato Soup

Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Steak and Potato Soup

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 lb. boneless beef sirloin steak (1 inch thick)
1 tablespoon oil
1 1/2 cups coarsely chopped onions (3 medium)
3 garlic cloves, minced
2 lb. small red potatoes, cut into 3/4-inch pieces (about 6 cups)
3 cups fresh baby carrots, halved lengthwise
1 (1-lb.) pkg. frozen cut green beans
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1/2 teaspoon pepper
6 (14-oz.) cans beef broth
3 tablespoons steak sauce

Instructions

Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

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