Steak And Vegetable Soup
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
48
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Olive Oil1 medium
Onion (chopped)2 tsps
Thyme (finely chopped)1.75 cups
Beef Broth2.25 cups
WaterDirections:
1
Pat steak dry
2
Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers
3
Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate
4
Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes
5
Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes
6
Stir in kale and cook, uncovered, until tender, about 5 minutes
7
Stir in steak with meat juices, cooked noodles, and salt and pepper to taste
8
Pat steak dry
9
Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers
10
Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate
11
Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes
12
Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes
13
Stir in kale and cook, uncovered, until tender, about 5 minutes
14
Stir in steak with meat juices, cooked noodles, and salt and pepper to taste