Steak 'N' Vegetable Soup

• 1 lb boneless beef top sirloin steak, cut into 1/2-inch cubes
• 1 cup chopped onion
• 2 teaspoons canola oil
• 2 cups cubed red potatoes
• 1 cup chopped carrot
• 1 cup frozen peas
• 14 ounces beef broth
• 1 cup water
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced chives
• 1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain.
2. Stir in the potatoes, carrots, and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper.
3. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.

boneless beef, onion, canola oil, potatoes, carrot, frozen peas, beef broth, water, balsamic vinegar, parsley, chives, fresh basil, thyme, salt, pepper

Taken from www.food.com/recipe/steak-n-vegetable-soup-401032 (may not work)