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Steak & Vegetable Soup
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Brief Description
Hearty full-meal soup!
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Main Ingredient
Steak
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Category: Soups
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Oct 06, 2012
Number of Servings:
Ingredients:
- 1 pounds - Boneless top loin steak (New York strip or shell) Trimmed & cut into 1-in pieces
- 2 tablespoons - Olive oil
- 2 whole - Onions Chopped
- 4 whole - Carrots Sliced
- 4 whole - Celery ribs Thinly sliced crosswise
- 6 whole - Garlic cloves Finely chopped
- 1 tablespoons - Thyme Finely chopped
- 1/2 teaspoons - Salt, plus more to taste
- 1/2 teaspoons - Black pepper, plus more to taste
- 1 pounds - Yukon Gold potatoes Peeled & cut into 1/2-in cubes
- 2 cups - Canned diced tomatoes w/ some juice
- 3 1/2 cups - Beef broth
- 4 cups - Kale leaves Chopped
- 2 cups - Medium egg noodles Cooked
Directions:
1. Pat steak dry. Heat oil in a heavy 4-to-5 qt. pot over medium-high until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 min.; transfer to a plate.
2. Cook onions, carrots, celery, garlic, thyme, 1/2 tsp. salt & 1/2 tsp. pepper over medium, stirring occasionally, until softened, about 8 min.
3. Stir in potatoes, tomatoes w/ juice, broth and 4 1/2 C water; simmer, partly covered, until potatoes are tender, about 15 min. Stir in kale. Cook until tender, about 5 min. Add steak w/ meat juices and noodles; season w/ salt & pepper, if needed.
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