Steak and Vegetable Soup

November 20, 2012  |  

Warm up cold nighst with this delicious soup that’s ready faster than your kids can say “homework”. If you don’t have kale, feel free to toss in another dark green, like spinach. Courtesy of Dash.

Ingredients

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

Directions
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. Cook onions, carrots, celery, garlic, thyme, 1⁄2 tsp salt, and 1⁄2 tsp pepper over medium, stirring occasionally, until softened, about 8 minutes. 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.

Source: Dash

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