Steak and Vegetable Soup
February 17, 2009
This was a quick and easy 15 minute (to prepare), hearty soup that is perfect for a weeknight! Steak and vegetable soup creates a hearty magic that will warm up old man winter himself, according to my source for this recipe, Gourmet.com. This recipes only serves 2, so if your preparing for more than 2 people, you will have to adjust accordingly. I picked this recipe because of all the fresh vegies; carrots, onion, celery, yukon gold potatoes, garlic, fresh thyme, and kale. Kale, considered a highly nutritious vegetable with powerful antioxidants is high in vitamin C, beta carotene, vitamin K, and calcium. It also contains sulfurophane (a chemical believed to have anti-cancer properties), according to this link here. I also added about 1 cup of fresh button mushrooms that were left over from the night before. Please enjoy!
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- 1/2 lb. boneless loin steak (New York strip), trimmed of excess fat and cut into 1-inch pieces
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 2 carrots thinly sliced
- 2 celery ribs, halved lengthwise and thinly sliced crosswise
- 3 garlic cloves, finely chopped
- 2 tsp. finely chopped thyme
- 1/2 lb. yukon gold potatoes, peeled and cut into 1/2 inch cubes
- 1 cup diced tomatoes with some juice (from a 14-oz. can)
- 1-3/4 cups beef broth
- 2-1/4 cups water
- 2 cups chopped kale leaves
- 1 cup medium egg noodles
- Freshly grated parmesan cheese
Pat steak dry. Heat oil in a 4-to 5-qt heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
Cook onion, carrots, celery, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes. Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale, noodles, and steak. Simmer uncovered, until kale and noodles are tender. Add salt, and pepper to taste. Serve immediately and top with freshly grated parmesan cheese.
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- Steak and Vegetable Soup
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