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.

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.

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 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.

CHEESESTEAK SOUP

Steps:

• Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
• Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.

CHUNKY BEEF AND VEGETABLE SOUP

Steps:

• Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

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.

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.

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

CHUNKY VEGGIE BEEF SOUP

Steps:

• In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender., Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender.

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.

BEEF AND VEGETABLE SOUP

Steps:

• Season the beef as desired.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
• Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
• Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.