Vegetable Beef Soup

Instructions

1. 1

   Cut the steak into 1/2-inch cubes and pat dry. Brown in oil in a large pot over medium-high heat, 4-5 minutes, then remove to a plate.

2. 2

   Add diced onion, carrots, and celery to the pot and cook 5 minutes until softened.

3. 3

   Add cubed potatoes, tomatoes, broth, and thyme. Bring to a boil, then simmer 15 minutes until the potatoes are tender.

4. 4

   Stir in the frozen vegetables and the beef with its juices; simmer 5 minutes more, until the beef reaches 145°F. Rest 3 minutes off the heat. Season with salt and pepper and serve.