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Steak soup
Nb persons: 5
Yield:
Preparation time: 20
Total time: 60
Source: Direct Access edited by N & M
| 8 oz | cooked steak, (boneless beef) – cut into small thin slices |
| 1 tablespoon | olive oil |
| 1/2 | onion, chopped into small pieces |
| 1 large can (28 ounces) | crushed tomatoes |
| 1 1/2 cups | beef broth |
| 1 1/2 cups | water |
| 1 | carrots, cut into small pieces |
| 1 | celery stalk, Cleaned and sliced into small pieces. |
| 3 Tbs. | barley |
| pepper to taste | |
| 1 tsp | dried parsley |
| 1 tsp | dried oregano |
Directions:
Put the olive oil in a large pot that you will cook the soup in.
Heat the oil and add the onion. Cook the onion until it is soft and “transparent”.
Add the crushed tomatoes, beef broth, water, carrots, celery, and barley.
Season with pepper, parsley, oregano.
Simmer on medium at first – then when it gets hot, put lid on and reduce to low - until carrots are tender about 45 minutes- 1 hour, stirring occasionally.
It can simmer for as long as you want.
If your beef is not already cooked you can stir fry the beef after cooking the onion.
It is hard to mess up soup. You can add or delete things you don’t like. The key is just to let it simmer with the lid on. Make sure you have a big pot so there is room for it to simmer without boiling over.
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