Steak and Potato Soup
Recipe: #4520
February 06, 2012
"A very hearty meat and potato soup; but I like to add mushrooms and kale which adds a nice flavor that works well with the beef and potatoes. Now, it does take some time to make - It needs to simmer at least 1 hour because we are using a tougher cut of beef, but it is well worth the time involved. Serve with crusty bread."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (709.5 g)
- Calories 782.3
- Total Fat - 23.2 g
- Saturated Fat - 6.2 g
- Cholesterol - 38.1 mg
- Sodium - 2417.7 mg
- Total Carbohydrate - 110.1 g
- Dietary Fiber - 4.2 g
- Sugars - 69.7 g
- Protein - 32.9 g
- Calcium - 338.3 mg
- Iron - 5 mg
- Vitamin C - 103.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Meat and Broth ... Bring the beef to room temperature and season well with salt and pepper. Add the oil to a large soup pot and bring to medium heat. Saute the beef until golden brown on all sides. Add the red wine to deglaze the pot scraping up the bits. Then, add the water, broth, bay leaf, carrots, celery, and onion, bring to a boil and then reduce to low, cover and simmer 1 hour, until the meat is almost tender. Don't forget, the meat will continue to cook another 20-25 minutes with the vegetables.
Step 2
Soup ... Remove with a spider or slotted spoon, the onions, carrots, celery and bay leaf and discard. Then, add the onion, potatoes, mushrooms, kale, garlic, thyme, red pepper flakes, and a pinch of both salt and pepper; and bring to a boil. Reduce to a simmer and cook until the potatoes, mushrooms and kale are tender, about 20-25 minutes.
Step 3
Finish and Serve ... Check for seasoning once again, and add the fresh parsley. Serve with crusty bread and ENJOY!
Tips
No special items needed.
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