Tuesday, October 14, 2008

Steak and Veggie Soup

1.5 pounds steak*
1/2 onion, diced
1 28 oz. can petite diced tomato's
6 cups beef broth (6 cups water + 6 bullion cubes, or 3 cans beef broth)
3 carrots, peeled and sliced
2 ribs celery, diced
1 large potato, peeled and cut into 1/2" cubes
1/4 head green cabbage, chopped very small
1 cup frozen corn
1/3 cup barley
salt, pepper and garlic powder to taste

Brown the beef in a little olive oil with the onion, salt and pepper. Add the remaining ingredients and simmer on medium for 45 minutes until the veggies are tender. The beef stock has a lot of salt in it, so I usually don't need to add any except what I put on the meat as I am browning it.
*You can also use ground beef for this soup
**If you are planning on freezing any leftovers, leave out the potato. It doesn't freeze well.

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