Kansas City Steak And Vegetable Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 lbs boneless sirloin, trimmed of fat and cut into 1/2 inch pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped celery
1 cup chopped carrot
1 envelope knorr beef tomato soup mix
1 envelope lipton onion soup mix
4 cups water
1 cup peeled potato, cut into 1/2 inch chunks
1 1/2 cups corn kernels (fresh cut or frozen and thawed)
2 cups green beans, cut into 1-inch pieces

Preparation

Heat the oil in a large soup pot over medium-high heat.
Season the beef with salt and pepper.
Add the beef to the soup pot and brown in the hot oil, stirring frequently (do this in batches if necessary).
Add the onion, garlic, celery, and carrots; cook and stir about 4 minutes or until the vegetables begin to soften.
Add the soup mixes, water, and potatoes; bring to a boil.
Change heat to medium-low and simmer 45 minutes to 1 hour or until beef is tender.
Add in the corn and green beans and cook until beans are tender.
Adjust seasoning to taste with salt and pepper if needed.