Steak & Veggie Soup

Directions

In a large saucepan, combine the beef broth, water, onion, potato, carrots, and peas; bring to a boil, then reduce the heat to low and simmer for about 15 to 20 minutes, or until this vegetables are tender, stirring occasionally.

Add the herbs and vinegar, continuing to simmer.

Meanwhile, in a medium-sized skillet, heat the oil over medium-high heat and add the steak; stir-fry for 2 to 3 minutes, just until the outside is browned and no pink remains.

Drain off and discard the liquid.

Spoon the beef evenly into 4 soup bowls and ladle the broth mixture evenly over the beef.

Serve immediately.