Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 1½ pounds | Boneless beef sirloin steak (1/2 inch thick) trimmed and cut into 1 1/2 x 1/4 strips |
| 1 large | Sweet onion, chopped |
| 4 cups | Water |
| 3 larges | Potatoes, washed and cut into 1/2-inch cubes |
| 3 larges | Carrots, cut into 1/4-inch slices |
| 2 \N | Beef bouillon cubes |
| 1 teaspoon | Ground cumin |
| ½ teaspoon | Black pepper |
======================================================= ============== ==== == In a soup pot, heat the oil over medium-high heat and brown the steak strips. Add the onion and cook for 6 to 7 minutes, or until the onion is tender. Add the remaining ingredients and bring to a boil. Cover and reduce the heat to low. Simmer for 40 to 45 minutes, or until the carrots and potatoes are tender. Note: This is a nice chunky soup, but if you have any additional vegetables, go ahead and add them, too.