Steak Soup - A Delicious Way to Eat More Vegetables

WEDNESDAY'S FOOD TIP



Need help getting your daily 3-5 servings of fresh (or frozen) vegetables?

Try some delicious winter soups and stews. Here's my favorite - Steak Soup.


STEAK SOUP


1 1/2 lb. steak, cubed

4 Tsp. butter

1 (16 oz.) can tomatoes, diced

3 Tbsp. beef bouillon crystals

1 tsp. salt

1 tsp. pepper

1 c. chopped celery

1 (10 oz.) pkg. frozen mixed vegetables

1 c. chopped onion

1 c. chopped carrots

1/2 c. butter, melted

2 c. water


Brown the steak in the 4 tablespoons of butter in a large pot. Add 6 cups of water, tomatoes, beef bouillon crystals, salt, and pepper. Bring to a boil. Cover and reduce heat. Simmer for 30 minutes. Add mixed vegetables, celery, onions, and carrots. Continue to simmer, covered, for another 30 minutes, until vegetables are tender. Combine 1/2 cup melted butter and flour. Gradually blend in 2 cups water. Add to the meat. Cook and stir until the mixture is thick and bubbly.




"There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can." - Laurie Colwin, Home Cooking, 1988