Steak and Red Pepper Soup

Wowsers! Mmm mmm good!


Preparation Time: 15 minutes
Cooking Time: 15 minutes

Serving for Two

Ingredients:
2 Tbls. Olive oil
Sirloin beef sliced & cut to small bite size (strip or tips will also work) – 1 pound
2 can cream of potato soup
2 (fill empty soup cans) with (6 oz) V-8 juice
Hand full of fresh parsley chopped
2 large red pepper – seeds removed - cut into small bite size
(if your kids don’t like em then put them in the food processor
to keep the great flavor and hide em from their site)

Directions:
Cut beef across grain into thin strips. Heat Olive oil in large skillet.
Stir-fry beef in hot oil 2 to 3 minutes. Remove and reserve.
Heat potato soup, V-8 juice (NO don’t add water) and chopped parsley - Heat to boiling; reduce heat and cover. Simmer 5 minutes.
Add beef. Simmer 3 minutes.
Add red peppers and let soup rest 3 minutes. (no heat)

Serve with spinach salad and crusty dark bread