Steak and Vegetable Soup

Steak and Vegetable Soup

1 lb. boneless top loin steak, trimmed and cut into 1 in. pieces

2 Tbsp. olive oil

2 onions, chopped

4 celery stalks, thinly sliced crosswise

6 garlic cloves, finely chopped

1 Tbsp. finely chopped fresh thyme, or 1 ½ tsp. dried

½ tsp. each salt and pepper to taste

15 oz. can diced tomatoes with some juice

3 ½ cups beef broth

4 cups chopped kale

Pat steak dry and heat oil in a 4-5 quart pot over medium-high until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes; transfer to a plate.

Cook onions, celery, garlic and seasonings over medium, stirring occasionally until softened, about 8 minutes.

Stir in tomatoes with juice, broth, and 4 ½ cups water; simmer partly covered, about 15 minutes. Stir in kale, and cook until tender, about 5 minutes.  Add steak with meat juices, adjust seasoning to taste, and serve.

 

 

 

 

 

 

Copyright David and Cheryl MacDonald 2012

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