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.