Steak & Tomato Soup

• 1 lb lean sirloin steak, cut into 1-inch by 1 1/2-inch strips
• 1-1/4 c chopped onion
• 1/4 c coriander
• 1/2 t cumin
• 1 chili, chopped
• 1 c tomato juice
• 1 sm zucchini, peeled and diced
• 2 T vegetable oil
• 2 t minced garlic
• 1/4 t oregano
• 1-1/2 c tomatoes, peeled and chopped
• 4 c chicken broth

1. Saute the vegetables and seasonings in 1 T oil.
2. Add the meat to the remaining oil and saute until browned.
3. Put the mixture of vegetable with the chile and tomatoes and simmer 10 minutes.
4. Pour the mixture into a blender and puree.
5. Add the stock, the juice and the pureed mixture to the browned meat in a large pot.
6. Let simmer about 20 minutes, skimming the surfaces as it cooks.
7. Serve hot.

lean sirloin steak, onion, coriander, cumin, chili, tomato juice, zucchini, vegetable oil, garlic, oregano, tomatoes, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140190 (may not work)