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
