Steakhouse Soup

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  • Total Time

    Prep: 20 min. Cook: 8 hours


  • Makes

    10 servings (3-3/4 quarts)

    • 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

  • Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until steak and potatoes are tender, 8-10 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
    • Nutrition Facts

    1-1/2 cups: 198 calories, 5g fat (2g saturated fat), 42mg cholesterol, 874mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 16g protein.
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