Hearty Steak And Vegetable Soup Food

STEAK-N-VEGETABLE SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.

VEGETABLE STEAK SOUP

Steps:

• Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Gather the ingredients.
• In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
• Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
• Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

STEAK AND VEGETABLE SOUP

Steps:

• 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.
• 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.
• 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.

HEARTY GROUND BEEF VEGETABLE SOUP

Steps:

• Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
• Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
• Reduce the heat and simmer for 1-2 hours.

COWBOY STEAK AND VEGETABLE SOUP

Steps:

• Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
• In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
• Heat large saucepan over medium-high heat until hot.
• Add the beef mixture; cook and stir for 4-5 minutes or until browned.
• Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
• Bring to a boil over medium-high heat.
• Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
• Stir in the beans and cook 4-5 minutes or until heated thoroughly.
• Stir in the spinach.

KANSAS CITY STEAK AND VEGETABLE SOUP

Steps:

• Heat the oil in a large soup pot over medium-high heat.
• Season the beef with salt and pepper.
• Add the beef to the soup pot and brown in the hot oil, stirring frequently (do this in batches if necessary).
• Add the onion, garlic, celery, and carrots; cook and stir about 4 minutes or until the vegetables begin to soften.
• Add the soup mixes, water, and potatoes; bring to a boil.
• Change heat to medium-low and simmer 45 minutes to 1 hour or until beef is tender.
• Add in the corn and green beans and cook until beans are tender.
• Adjust seasoning to taste with salt and pepper if needed.

HEARTY STEAK SOUP WITH NOODLES

Steps:

• In a large kettle, over medium heat, cook and stir steak, onion, bell peppers and garlic in oil until vegetables are tender.
• Add water, tomatoes, bouillon, basil and pepper.
• Bring to a boil, reduce heat and simmer, covered for 40 minutes.
• Add noodles; cook 5 minutes or until noodles are tender.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
• Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
• Serve with parmesan cheese and crusty bread.

HEARTY VEGETABLE BEEF SOUP

Steps:

• Place meat in stockpot. Add broth; bring to boil on medium-high heat. Cover; simmer on low heat 1 hour, skimming surface occasionally.
• Cook carrots, onions, jalapeño peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to ingredients in stockpot; stir. Add all remaining ingredients except mint; stir. Simmer on medium-low heat 20 min. or just until potatoes are tender. (Do not overcook.)
• Spoon 1 piece of meat in each of 8 bowls. Ladle broth and vegetables over meat. Sprinkle with mint.