Steak 'N' Vegetable Soup

This recipe calls for lots fresh herbs to enhance the flavor.

1 pound boneless beef sirloin steak, cut into 1/2 inch cubes
1 cup chopped onion
2 tsp. canola oil
2 cup red potatoes
1 cup chopped carrots
1 cup frozen peas
1 can [14-1/2 ounces] beef broth
1 cup water
2 Tbs. balsamic vinegar
1 Tbs. minced fresh parsley
1 Tbs. mince chives
1-1/2 tsp. fresh basil or 1/2 teaspoon dried basil
1 tsp. minced fresh thyme or 1/2 teaspoon dried thyme
3/4 tsp. salt
1/4 tsp. pepper


In a large saucepan, cook beef and onions in oil until meat is no
longer pink; stir in the potatoes, carrots, and peas. Add the
broth, water, vinegar, parsley, chives, basil, thyme, salt and
pepper. Bring to a boil. Reduce heat; cover and simmer for 20 to
30
minutes or until meat and vegetables are tender. Yield 6
servings. Note: can be frozen.