Beefy Vegetable Soup

• 2 lbs. sirloin steak, cut into bite-sized chunks

• 1 onion, diced

• Cooking oil

• 2 cans beef broth

• 4 medium potatoes, peeled and cut into cubes

• 4 carrots, peeled and sliced

• 6 cups V8 vegetable juice

• 1 can diced whole tomatoes

• 1 cup fresh green beans, cut into bite-sized pieces

• ½ teaspoon thyme

• ¼ teaspoon pepper

 Cook steak and onion in small amount of oil until done.

Combine broth, potatoes, and carrots in large soup pot. Heat to a boil. Cover and cook over low heat for 5 minutes or until potatoes are tender.

Add cooked beef and onion mixture, V8, canned tomatoes, green beans, thyme, and pepper to pot. Cover and cook on low for 15 minutes or until vegetables are tender.