Steakhouse Soup by M_Sheahan


1 carton (32 ounces) beef broth 1-1/2 pounds red potatoes, cubed 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces 1 package (16 ounces) frozen vegetables of your choice, thawed 2 cups water 1 medium onion, chopped 1 cup steak sauce 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper


Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until steak and potatoes are tender, 8-10 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.