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Steak Soup with Winter Vegetables
Serves 4 |
Hearty, savory and perfect for chilly days.
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Ingredients:
| 1 lb beef boneless sirloin steak |
| 2 cans beef broth, 14.5 oz. |
| 1/4 teaspoon ground black pepper |
| 1 cup Brussels sprouts, halved lengthwise |
| 1 cup sliced shiitake mushrooms |
| 2 carrots, cut into slices |
| 1 sweet potato, cubed |
| 1 clove garlic, finely chopped |
| 1 teaspoon chopped fresh marjoram |
| 1 teaspoon fresh thyme leaves |
Directions:
- Cut steak into small pieces.
- Place steak in a pan. Bring to medium-high heat and cook for 10 minutes, until browned.
- Add beef broth and black pepper. Reduce heat to low and simmer for 20-30 minutes, or until beef is tender.
- Stir in Brussels sprouts, mushrooms, carrots, sweet potato, garlic, marjoram and thyme.
- Increase heat to high to bring to a boil then reduce to low. Cover and simmer about 15 minutes.
| Main Ingredient: | Beef |
| Cooking Method: | Stovetop |
| Course: | Soup |
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