Steak and Vegetable Soup
Photo by: Andrew McCaul
This soup takes less than half an hour to prepare and can be made up to two days ahead of time.
ingredients: Add all to shopping list
1 lb boneless top loin steak (New York strip or shell), trimmed and cut into 1-inch pieces
2 Tbsp olive oil
2 onions, chopped
4 carrots, sliced
4 celery ribs, thinly sliced crosswise
6 garlic cloves, finely chopped
1 Tbsp finely chopped thyme
1⁄2 tsp salt, plus more to taste
1⁄2 tsp black pepper, plus more to taste
1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 cups canned diced tomatoes with some juice
3 1⁄2 cups beef broth
4 cups chopped kale leaves
2 cups medium egg noodles, cooked
2 Tbsp olive oil
2 onions, chopped
4 carrots, sliced
4 celery ribs, thinly sliced crosswise
6 garlic cloves, finely chopped
1 Tbsp finely chopped thyme
1⁄2 tsp salt, plus more to taste
1⁄2 tsp black pepper, plus more to taste
1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 cups canned diced tomatoes with some juice
3 1⁄2 cups beef broth
4 cups chopped kale leaves
2 cups medium egg noodles, cooked
directions:
1. Pat steak dry. Heat oil in a heavy 4- to 5-quart pot over medium-high until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes; transfer to a plate.
2. Cook onions, carrots, celery, garlic, thyme, 1⁄2 tsp salt, and 1⁄2 tsp pepper over medium, stirring occasionally, until softened, about 8 minutes.
3. Stir in potatoes, tomatoes with juice, broth, and 4 1⁄2 cups water; simmer, partly covered, until potatoes are tender, about 15 minutes. Stir in kale. Cook until tender, about 5 minutes. Add steak with meat juices and noodles; season with salt and pepper, if needed.
KITCHEN COUNTER:
Serves: 6. Per Serving: 340 calories, 39g carbs, 25g protein, 9g fat, 60mg cholesterol, 850mg sodium, 5g fiber
