Beef, Potato and Asparagus Soup
- 1 pound boneless beef top sirloin steak, cut 3/4 inch thick
- Two 13 3/4- to 14 1/2-ounce cans ready-to-serve beef broth
- 2 large potatoes, about 1 pound, cut into
- 3/4-inch pieces
- 1 large carrot, cut diagonally into
- 1/4-inch-thick slices
- 1/2 cup chopped onion
- 2 tablespoons minced fresh ginger
- 1 tablespoon vegetable oil
- Salt and pepper
- 12 ounces fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces, or 10-ounce package frozen asparagus cuts, defrosted
- Cut beef steak lengthwise into thirds, then crosswise into inch-thick strips.
- Combine broth, potatoes, carrot, onion and ginger in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 12 to 15 minutes or until vegetables are tender.
- Meanwhile, heat 1/2 tablespoon oil in large nonstick skillet over medium heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until surface of beef is no longer pink. Remove from skillet. Repeat with 1/2 tablespoon oil and remaining beef. Season beef with salt and pepper, as desired.
- Add asparagus to soup; cook 2 to 3 minutes or until crisp-tender. Stir in beef; cook just until heated through. Serve immediately.
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