Steak And Vegetable Soup Recipe

Name: Steak And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces; 1 tablespoon 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 teaspoons finely chopped thyme; 1/2 pound 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, cooked

Servings: persons

1/2 pound boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces
1 tablespoon 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 teaspoons finely chopped thyme
1/2 pound 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, cooked

1
Pat steak dry. Heat oil in a 4-to 5-quart 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.
2
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.
3
Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces, 1 tablespoon olive oil, 1 medium onion, chopped, 2 carrots, thinly sliced, and more.

Yes, Steak And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak And Vegetable Soup

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