Ingredients
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2 1/2 tablespoons vegetable oil
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2 tablespoons butter
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1 1/2 lbs sirloin steaks, thinly sliced, 2 inch pieces
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1 sweet onion, medium, coarsely chopped
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2 teaspoons garlic, finely chopped
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3 tablespoons all-purpose flour
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1 teaspoon thyme, fresh
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1 teaspoon salt
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1/2 teaspoon black pepper, freshly ground
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5 cups vegetable broth
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2 -3 instant Oxo, cubes (beef oxo or knorr)
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2 teaspoons Worcestershire sauce
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2 cups tomatoes, diced with juice
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1 red pepper, jarred, diced
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1 1/2 cups potatoes, peeled, 1 inch cubes
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1 1/2 cups carrots, peeled and sliced
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1 cup celery, sliced thin
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4 tablespoons basil, fresh, chopped
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1/2 cup mushroom, sliced
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1 poblano chile, seeded, diced
Instructions
- Melt butter and oil in a large pan over medium heat until foam disappears, stir in the steak, onion and garlic and cook and stir until meat and onions are browned about 10 - 15 minutes.
- Next, mix together flour, thyme, salt and pepper, sprinkle the flour over the browned meat and stir to coat.
- In a large pot add the vegetable broth, oxo cubes, Worcestershire sauce, diced tomatoes, diced red pepper and meat mixture; bring to a boil, reduce the heat to medium low, cover and simmer until meat is tender, about 45 minutes to an hour.
- Next add the potatoes, carrots, celery, mushrooms and poblano chile and simmer, uncovered, stirring occasionally, until the vegetables are tender and the soup has thickened.
- If you find the soup too thick add more vegetable broth, a little at a time.
- Just before serving stir the fresh chopped basil into the soup.