Steak and Vegetable Soup
A hearty, slow-cooked soup with tender steak and a medley of vegetables in a rich tomato and chicken stock broth.
Ingredients
- *1 lb Swiss steak (or similar beef cut)
- *1 tbsp butter or oil
- *Chicken stock (approximately 6-8 cups total)
- *1 cup green beans, cut into pieces
- *1 cup peas (fresh or frozen)
- *2-3 carrots, sliced or diced
- *1 medium onion, diced
- *2 celery stalks, diced
- *2-3 potatoes, diced
- *1 cup corn (fresh or frozen)
- *1 can (8 oz) tomato sauce or crushed tomatoes
- *1 can (14 oz) diced tomatoes
- *1-2 packets onion soup mix
- *Salt to taste
- *Black pepper to taste
Instructions
- 1
Heat butter or oil in a large pot over medium-high heat.
- 2
Brown and sear the steak on both sides until a crust forms.
- 3
Remove the steak from the pot and set aside.
- 4
Deglaze the pot with a portion of the chicken stock, scraping up any browned bits.
- 5
Add all vegetables (green beans, peas, carrots, onion, celery, potatoes, and corn) to the pot.
- 6
Add tomato sauce and the remaining chicken stock to the pot.
- 7
Cut the cooked steak into small cubes and return to the pot.
- 8
Season with 1-2 packets of onion soup mix, salt, and pepper to taste.
- 9
Bring to a simmer and cook for at least 6 hours on low heat, or until the meat is very tender. A slow cooker works well for this recipe.
- 10
Adjust seasonings as needed before serving.