Steak And Shake Vegetable Soup Food

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.

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.

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.

STEAK 'N' VEGETABLE SOUP

Steps:

• In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain.
• Stir in the potatoes, carrots, and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper.
• Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.

STEAK & VEGETABLE SOUP

Steps:

• Heat skillet to medium high.
• Combine flour and chipotle in plastic bag, add beef cubes, and shake to coat.
• Add oil to skillet, and brown the beef. Usually I do 1/3rd at a time. Dump browned meat into crock pot.
• Lower skillet heat to medium, and saute the carrots and onion.
• When onion goes clear, add the mushrooms, and saute until mushrooms look mostly cooked. Dump everything into crockpot, liquid and all.
• Add barley and 2 cups of water to the skillet. Bring to a boil, cover, and set to low temperature to simmer. Set timer for 25 minutes for when it will be mostly done.
• Add the frozen mixed vegetables, oregano, and beef broth to the crockpot.
• When barley time is up, drain and rinse in a colander, and add to crockpot.
• Add 4 cups of water to crockpot, or however much you would like.
• Cook in crock pot for 6 hours, on Low temperature.

STEAK SOUP

Steps:

• Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
• In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

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.