Steak Soup

Supper for a spring raiSpringrainSpring rain. It blows in, takes us by surprise and chills us to the bone.  Great the dampness with a hearty Steak Soup -  lean sirloin strips and tender vegetables in a tasty broth. By pulling a few ingredients fnd using assorted remnants from the vegetable bin, in very short order you'll have this meal-in-one soup.  Pieces of leftover steak can be used; simply proceed to preparing the vegetables and add the pieces of beef with the liquids, vegetables and seasonings as indicated.  There are no set rules for vegetables; use what you like, use what you have.  The version shown in the picture uses lima beans and corn instead of green beans and peasServe with a grainy, heavy bread for dipping and sopping.

Serve with a grainy bread for soaking and sopping.

steak soup

1 Tbsp. grape seed oil

1 lb. sirloin steak, cut into 1/2" pieces

salt and pepper

3 Tbsp. butter

1 medium onion, chopped

2 cloves garlic, crushed

2 stalks celery, diced

2 carrots, peeled and diced

1/2 red pepper or roasted red pepper , cut into 1/2" squares

1 tsp. dried thyme

3 Tbsp. APflour

2 cups vegetable broth

1 - 8oz. can tomato sauce

1/3 cup  red wine

1- 15oz. can diced tomatoes

1 cup frozen or fresh green beans

1/4 cup frozen peas

1/4 tsp. cumin

pinch cloves

2 Tbsp. chopped fresh parsley

pinch red pepper flakes

Salt and pepper, to taste

Heat the oil in a large soup pot over medium-high heat.  Add the beef and season with salt and pepper.  Brown the meat, turning constantly,  for about 5 minutes.   The pieces should be lightly browned around the edges.  Transfer to a plate.

In the same pot, melt the butter.  Add the onion, garlic, celery, carrots, red pepper and thyme.   Sauté 5 minutes.  Add the flour.  Stirring constantly and scraping up the bottom of the pan, cook for 3 minutes.  Add the vegetable broth, tomato sauce, red wine, tomatoes, green beans, peas, cumin, cloves and reserved beef.  Stir and bring to a boil.  Reduce the heat to medium/low and simmer for 15 minutes.  Finish the  soup  by adding fresh parsley and salt, pepper and red pepper flakes, to taste.  

Soup for Two Servings

We learned this trick from "Bette," a talented and resourceful cook and mother of an original 2003


subscriber, "Dorothy." "Bette" is known for her healing chicken soup.  She makes batches regularly and freezes two serving portions in plastic bags.  The bags stack neatly in the freezer.  The soup looks fresh and is just as tasty when thawed and rewarmed.

  • Mark clear, quart-sized food storage bags with the date.
  • Place 3 cups of cooled soup into each dated bag and freeze.
  • Frozen soup will keep for 6 months.
  • To use, place a frozen bag on a plate and microwave on high for 1 minute or just until the frozen soup is  loosened enough to empty into a pan.
  • Empty the soup into a pan to completely thaw and heat.  

Black Bean Soup

Black Bean Soup and the several previous posts (Red Beans and RicePasta e FagioliPotato Chowder) all draw on winter pantry items: canned or tetra packed beans, tomatoes and green chilies; warm spices and fresh staples like potatoes, onion and garlic.  When fresh and locally grown ingredients aren't available,  discover the real power of your pantry.  Cooking from scratch can still be done simply from the pantry stocked with this foundation.  


  • onions
  • red peppers
  • green peppers
  • garlic
  • parsley
  • celery
  • carrots
  • potatoes


Tetra Packed or Canned

  • Diced tomatoes
  • Black, red, kidney, pinto, white beans
  • Chopped green chilies
  • Vegetable broth

black bean soup

1 onion, chopped
1 red pepper, diced
2 - 15 oz. can black beans, drained and rinsed
1 clove garlic, peeled
1 - 15 oz. can diced tomatoes
2 cups vegetable broth
1/4 cup chopped parsley
1 tsp. cumin
1/2 tsp. hot pepper sauce
1 can chopped green chilies

In a large saucepan, sauté the onion and red pepper until tender, about 5 minutes.  Meanwhile, place 1 can black beans and the clove of garlic in a food processor or blender.  Puree until smooth.  Use a little of the broth to thin, if needed.  Stir the tomatoes, vegetable broth, pureed beans, second can of whole beans, parsley, cumin, hot pepper sauce and chilies into the sautéed vegetables.  Bring to a boil.  Reduce heat and simmer, uncovered,  5 - 10 minutes.

Potato Chowder

Take the chill off with a creamy chowder filled with vegetables.  If you have a few potatoes, a little celery, carrots and onion plus 3 cups of milk, you've got the basics for this SimplyCooking® soup.  Nothing could be more cozy for late February.  Nothing could be more simple to cook for tonight!

potato chowder

1 lb. potatoes, peeled and thinly sliced
1/3 cup finely chopped celery
1/3 cup shredded carrots
1/3 - 1 cup water
3 1/4 cups milk
3 Tbsp. butter
1/3 cup chopped onion
3 Tbsp. AP flour
1 tsp. salt, Celtic Sea Salt preferable
pepper, to taste
Parsley, chopped

In a large, covered frying pan place the potatoes, celery, carrots and 1/3 cup water.  Cover and simmer until the potatoes are tender but not mushy, about 15 minutes.  Use additional water as needed to keep the pan bubbling and the vegetables steaming.

Place the milk in a saucepan over medium heat.  Get the milk hot, but not boiling, as the vegetables cook.

In a large saucepan or stockpot, melt the butter and add the onions.  Sauté slowly until soft and clear, about 5 minutes.  Whisk in the flour.  Cook over low heat, whisking constantly for 3 minutes.  Add in the hot milk a little at a time and stir well after each addition.  Heat and stir until thickened.  Season with salt and pepper.  Scrape the vegetables into the soup base and stir.  Keep warm, until serving, over low heat.  Garnish with parsley.

Complete Meal Idea
Cheery Cherry Salad