This recipe came from a book Harvey and Marie shared with us, The Soup Bible. What made this so yummy was the use of left over grilled steak from the night before!

1 tablespoon vegetable oil

3/4 pound round steak, cut into 1/2-inch cubes

1 large onion, chopped

2 Medium carrots, sliced

2 stalks celery, diced

5 cups beef broth

1 bottle (12 ounces) stout or dark ale (optional)

3/4 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon black pepper

1 can kidney beans, rinsed and drained

1 small zucchini, cut into 1/2 inch cubes

4 ounces mushrooms, sliced

Directions: (Hope you can see!)