Heat 1 tablespoon of oil over high heat in a large skillet. Season the
meat with half of the salt and pepper. Brown the meat in olive oil. Do
not overload the skillet. Over loading the skillet will cause the beef
to steam instead of brown. Brown meat in batches, add more oil when
necessary then place cooked meat in a large stockpot.
Add one tablespoon of oil to skillet and sauté the onions, carrots,
celery and garlic for five minutes over medium heat. Add thyme, steak
seasoning and bay leaf. Deglaze the pan by adding the canned tomatoes
(with the juice) using a wooden spoon to remove any stuck-on proteins.
Cook five minutes on high, and add to the meat in the stockpot. Place
beef broth in the stockpot and cook over low heat. The soup should
just barely simmer. After 1 hour, add Zing Zang, corn and potatoes.
Continue cooking another 45 minutes. Remove from heat and stir in
remaining salt, pepper, Worcestershire and Kitchen Bouquet.
Yield: approximately one gallon