Garden Soup Italiano

• 12 lb tender boneless beef steak
• 4 tablespoons soy sauce, divided (can use light)
• 1 teaspoon cornstarch
• 1 large garlic clove, minced
• 1 tablespoon vegetable oil
• 1 12 lbs fresh Italian plum tomatoes, chopped
• 2 teaspoons fresh oregano, chopped
• 34 teaspoon sugar
• 14 cup fresh green beans, trimmed and cut into 1 inch lengths
• 12 cup uncooked macaroni (I like to use ditalini or small shells)
• 1 (8 ounce) can kidney beans, rinsed and drained

1. Cut beef into 1/2 inch cubes.
2. Combine 1 tablespoon soy sauce, cornstarch, and garlic in a small bowl; stir in beef.
3. Heat oil in a large, heavy pot.
4. Add beef and stir-fry 1 minute; remove.
5. Stir remaining soy sauce, tomatoes,oregano, sugar, and 2 cups water into the same pan.
6. Simmer, covered.
7. 15-20 minutes.
8. Add green beans; simmer, covered, 10 minutes.
9. Stir in macaroni and simmer, covered, 10 minutes longer, or until macaroni is tender yet firm.
10. Add beef and kidney beans; cook and stir just until beans are heated through.
11. Serve with a sprinkling of Parmesan cheese, if desired.

beef steak, soy sauce, cornstarch, garlic, vegetable oil, italian plum tomatoes, fresh oregano, sugar, green beans, macaroni, kidney beans

Taken from www.food.com/recipe/garden-soup-italiano-225504 (may not work)