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Tuesday, February 2, 2010

Vegetable Soup

It's a cold day here in Pittsburgh, so my soul calls out for soup. Perfect day for a vegetable soup.


1 1/2 pound of skirt steak, cut into 1" pieces
1 28 ounce can of crushed tomatoes
1 small can of tomato paste
1 envelope of onion soup mix
3 cups water
1 zucchini, cut into 1/2" quarter pieces
2 carrots, diced
2 celery stalks, diced
1 small can of kidney beans, drained and rinsed
1 small can of green beans, drained and rinsed
3 Idaho potatoes, peel and cut into 1 inch pieces
2 TBS of vegetable oil
1/2 tsp. of black pepper
1 tsp. of salt
1 TBS of Italian seasoning
1 bay leaf

In a cast iron pot, add 2 TBS. of oil. Heat on medium. Add the steak and brown. Once the steak is browned, remove the steak and place on a plate. Next saute the celery and carrots until soft. About 6 minutes. Add the steak back in. Add the crushed tomatoes, tomato paste, water, and onion soup mix. Whisk until well blended. Add the rest of the ingredients and stir. Cover and simmer on low for 4-5 hours. Remove the bay leaf. Serve with french or italian bread. Sprinkle with parmesan cheese. Enjoy!

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