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Steak soup
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| Steak Soup | |
| 1 pound | sirloin steak, (boneless beef) – cut into small thin slices |
| 1 or 2 tablespoon | olive oil |
| 1 onion –chopped into small pieces 3 long pieces of celery from the stalk. Cleaned and sliced into small pieces. 2 carrots – cut into small pieces (I get a one pound bag of peeled, cleaned, baby carrots from Wegmans and cut about half the bag – or as many as you want, it doesn’t have to be exact). 2 or 3 potatoes – peeled and cubed (I use red skin potatoes – you can buy them separately or in a 5 lb, bag if you think you will use that many. I just buy two separate ones.) | |
| 1 large can (28 ounces) | crushed tomatoes, (I use Contadina brand.) |
| 2 beef boullion cubes – dissolved in boiling water (2 cups of water) | |
| 4 cups (approx) | water, (You have to judge how much water gives you the consistency you want. You can always add more, if needed.) |
| 3 Tbs. | barley, (optional) |
| 1 teaspoon | salt |
| pepper to taste | |
| dried parsley, (about 1 teaspoon) | |
| dried oregano, (about 1 teaspoon) | |
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 beef. Stir fry the beef pieces until they are cooked.
-Add the crushed tomatoes, boullion that is dissolved in boiling water, water, potatoes, carrots, celery, and barley (if desired).
-Season with salt, pepper, parsley, oregano.
Simmer on medium at first – then when it gets hot, reduce to low - until carrots are tender.
Keep lid on pot as it simmers. This may take an hour or more.
Stir occasionally.
It can simmer for as long as you want.
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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