Steak Soup

Russ Myers


The story of Lea & Perrins famous Worcestershire Sauce begins in the early 1800's, in the County of Worcester. Returning home from his travels in Bengal, Lord Sandys, a nobleman of the area, was eager to duplicate a recipe he'd acquired. On Lord Sandys' request, two chemist – John Lea and William Perrins – made up the first batch of the sauce. The pair found the taste unpalatable, and simply left the jars in their cellar. A few years later, they stumbled across them and decided to taste the contents again. To their delight the aging process had turned it into a delicious savory sauce.

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4 Bowls


20 Min


30 Min


Stove Top


1 1/2 lb
lean ground beef
1 Tbsp
vegetable oil
1 c
diced onion
1/2 c
diced celery
2 clove
minced garlic
1 c
diced potato
1 box
(10 oz) frozen mixed vegetables
1 can(s)
(14 oz) tomatoes, including liquid
4 c
beef stock
1 Tbsp
worcestershire sauce
1/2 tsp
black pepper
salt to taste
1 1/2 c
pasta, small size such as small shells or elbow (optional)

Directions Step-By-Step

In a large pot brown the ground beef.

While meat is cooking place potatoes in a small pan; cover with water and cook until crisp tender, drain.
When meat is cooked remove from pot and drain fat.

Add oil to pan; cook onion and celery until tender, add garlic, cook for 1 additional minute.
Return meat to pot and add remaining ingredients including potatoes.

Do not add salt until everything is heated through.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom