Steakhouse Soup

• 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

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

beef broth, red potatoes, beef stew meat, frozen vegetables, water, onion, steak sauce, parsley, chili powder, ground cumin, cayenne pepper

Taken from www.tasteofhome.com/recipes/steakhouse-soup/ (may not work)