Steakhouse Soup

Name: Steakhouse Soup
Ingredients: 1 carton (32 ounces) beef broth; 1-1/2 pounds red potatoes, cubed; 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces; 1 package (16 ounces) frozen vegetables of your choice, thawed; 2 cups water; 1 medium onion, chopped; 1 cup steak sauce; 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper

11 ingredients

2 steps

Ingredients

1 carton (32 ounces) beef broth
1-1/2 pounds red potatoes, cubed
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 package (16 ounces) frozen vegetables of your choice, thawed
2 cups water
1 medium onion, chopped
1 cup steak sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Directions

1

Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until steak and potatoes are tender, 8-10 hours.
2

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.