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
Winter Blues Hearty Soup
*Another tasty recipe by Go Figure Chef David MacDonald
Tired of the snow and cold? Here’s another yummy soup recipe to drive those winter blues away!
1 lb. tenderloin beef cut into small pieces, about ½ inch size
3 Tbsp. olive oil ½ cup red wine
½ onion, cut into small pieces 2 large garlic cloves, chopped
3 stalks celery, cut into small pieces 1 Tbsp. steak seasoning
½ dozen kale greens, cut crossways into strips 2 cups water
½ cup frozen green beans Fresh rosemary and basil
1 15 oz. can chopped tomatoes ½ bunch cilantro
1 Tbsp. tamari (natural soy sauce) Any other veggies you like
¼ yam, cut into small pieces (optional, hold off on yam until after week 6)
Heat soup pot with oil. Add beef and sear to brown on both sides. Add onions, celery, yams and stir. Cook until tender. Add tomatoes, water, wine, and seasonings except fresh herbs. Add any other veggies you want to use. Simmer until beef is tender and all veggies are soft. Remove from heat, add fresh herbs and cilantro. Adjust seasoning to taste and serve. This is a great recipe for using leftovers.
© David and Cheryl MacDonald, 2014