This is a hearty soup that’s perfect to serve on a cold winter day.
Most likely you’ll have all the ingredients on hand to make it too. You can serve this soup with warm muffins or cornbread. I like to serve it with warm sourdough biscuits. Hope you’ll try making it on one of these cold winter days; it also makes excellent leftovers for lunch the next day.
4 cups beef broth
5 long carrots – sliced
1 onion – chopped small
7 baby potatoes – cut into thirds
4-5 pea pods -cut into small pcs
3/4 cup sliced celery (about 2 stalks)
2 cups thinly sliced cooked steak
1/3 can of tomato soup
1 teaspoon beef bouillon paste
1 teaspoon salt
few shakes of black pepper
In a stock pot add all of the above except the meat. Bring it to a light simmering boil for 15 minutes just until veggies are tender. Last, stir in your sliced cooked meat and serve it hot with warm muffins, cornbread or biscuits right from the oven……Enjoy!!
Tip: For the meat I use a round steak and just quickly brown it in a big iron skillet on high for about 4 min. on each side. Then using my electric knife I slice it up thin as I can. I use 2 cups for this soup and the rest of the sliced meat you can use for Fajitas or steak salad, or freeze the thin slices for a quick soup again next week. You could even use it to toss into a stir fry with yummy sauteed veggies and some hot rice. So one big round steak can be turned into a lot of easy and delicious meals.