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Ingredients

• * 1 beef flank steak (1-1/2 pounds), cut into 1/2-inch cubes
• * 1 medium onion, chopped
• * 1 tablespoon olive oil
• * 5 medium carrots, thinly sliced
• * 4 cups shredded cabbage
• * 4 medium red potatoes, diced
• * 2 celery ribs, diced
• * 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• * 2 cans (14-1/2 ounces each) beef broth
• * 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• * 1 tablespoon sugar
• * 2 teaspoons italian seasoning
• * 1 teaspoon dried parsley flakes

Description

Start This Soup In The Morning, And By Evening, Dinner's Ready To Go! This Soup Has Hearty Vegetables And Steak Pieces, All Smothered In A Zesty Tomato Broth.

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