Beef and Vegetable Soup

1 lb. sirloin steak, cubed into 1/2” cubes

2 Tbl. Tomato paste 

1 qt. Beef Stock

3 cups water

1 1/2 tbl. Beef “Better-than-Bouillon”, or 2 beef bouillon cubes

1 bag frozen soup vegetables

1 cup orzo or quick-cooking barley

Salt and pepper to taste

Brown steak cubes in skillet on all sides, doing multiple batches if necessary. Transfer to soup pot, deglaze pan and add to pot. Add tomato paste and stir to coat. 

Add beef stock, water and bouillon.  Bring to a simmer, let simmer 40-50 mins, or until beef is tender.  Add orzo or barley and cook for another 10-15 minutes.  Season as needed - taste first, because I didn’t need to add any salt. Serve with French bread for sopping up!

Thumbs up from all the Williamses, including Cora.