Steak Soup

Instructions
Heat olive oil in a dutch oven or 6-quart stockpot over medium-high heat until it sputters when flicked with water.
Add the diced onion and steak to the pot and saute for 3-4 minutes, stirring frequently, or until the steak is no longer pink.
Add the garlic and dried basil to the pot and saute for 1 minute, continuing to stir frequently, or until the garlic gets fragrant.
Add the tomatoes, beef broth, carots, potatoes, salt, tomato paste, Worcestershire sauce, and black pepper to the pot. Stir well and increase the heat to high.
Bring the soup to a boil. Reduce the heat to medium-high and simmer uncovered for 8 minutes.
Add frozen peas and zucchini or green beans (if using) and simmer the soup for another 10-12 minutes, or until the potatoes are cooked through.
Stir red wine vinegar into the soup, season with additional salt and pepper if needed, and serve hot!
Notes
3. Soy sauce or liquid cocout aminos work in place of the Worcestershire sauce, though, I recommend Worcestershire sauce if you have them.1. Add-ins: you can add a cup of zucchini chunks or cut green beans in with the peas for extra vegetables and heartiness.2. If you can’t find shaved steak, you can also use cubed sirloin or ribeye or stew beef. You will need to saute the beef for a few minutes longer, however, or until all the meat is browned.