Steak and Vegetable Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1 tablespoon olive oil
- 2 1/4 cups water
- 1 medium onion, chopped
- 2 cups chopped kale leaves
- 2 carrots, thinly sliced
- 3 garlic cloves, finely chopped
- Carbohydrate 60 g(20%)
- Cholesterol 109 mg(36%)
- Fat 29 g(44%)
- Fiber 11 g(45%)
- Protein 37 g(73%)
- Saturated Fat 9 g(46%)
- Sodium 739 mg(31%)
- Calories 629
Preparation Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate. Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes. Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.
Preparation Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate. Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes. Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.
