Steak & Vegetable Soup

Lynn Socko

By
@lynnsocko

This recipe is being revised!!!

Rating:
★★★★★ 1 vote
Comments:
Serves:
a crowd
Prep:
15 Min
Cook:
2 Hr

Ingredients

1/4-1/2 c
butter or olive oil
4 c
steak
1 c
carrots thinly sliced
1 c
celery, finely diced
1 c
onion, diced
2 clove
garlic, minced
4 c
beef stock, unsalted
1 can(s)
15 oz diced tomatoes, no salt added
1 can(s)
15 oz diced tomatoes w/oregano, basil, and garlic, no salt added
4 medium
red or yellow potatoes, cut into bite size pieces
8 oz
frozen peas
salt & pepper to taste

Step-By-Step

1Cut roast or steak into bite size pcs.
2Chop onion, slice celery and carrots as thinly as possible, I used my mandolin, and mince garlic. Place veggies and meat in large soup pot with olive oil or butter. Simmer until veggies are tender and meat is brown, add canned tomatoes and beef stock. Simmer 1 hr. longer. Skim any excess fat from top.
3Add potatoes and frozen peas and simmer about 30 min. longer until potatoes are fork tender.
4Serve with some fresh bread.
Italian Bread-Bread Machine/Oven

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