Ingredients
Scale
- 1 strip steaks – cubed small
- 1 large russet potato – diced small
- 1 large sweet potato – diced small
- 3 celery stalks – diced
- 3 carrots – peeled and diced
- 1/2 green bean – cut into small pieces
- 1 14.5 oz. can Diced Fire Roasted Tomatoes
- 1.5 boxes 32 oz. beef stock
- 1 sprig of fresh Rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 2 TBS extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot; add steak and cook on medium until it starts to brown.
- Add all potatoes and cook for 4 minutes with steak.
- Add celery and carrots and cook for another 4-5 minutes, stirring frequently.
- Add green beans, beef stock and canned tomatoes.
- Add spices, salt and pepper.
- Add Rosemary sprig.
- Bring soup to a boil, cover and reduced heat to simmer.
- Cook for 20-25 minutes; remove cover and cook for another 5-10 minutes until potatoes are soft.