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Steak Soup
By: Chef Cathy Zeis |
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Ingredients:
1 Ribeye steak, cubed, about 1" thick
20 fresh green bean, tips removed 1 cup red onion, sliced 1 cup red pepper, diced 1 ear of fresh corn on the cob, corn removed from cob 1-14.5 oz. can beef broth 1-14.5 oz. can diced tomatoes 4 cups water*if desired 1 TBS. extra virgin olive oil Zeis Spice: 1/4 tsp. garlic powder 1/4 tsp. lemon pepper 1/4 tsp. cayenne pepper |
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Directions:
Pour beef broth and diced tomatoes in a large pot over high heat. In a large skillet over medium heat, saute steak in oil and spices. Cook for 3 minutes, turning often. Add to the beef broth and diced tomatoes. In the same skillet, saute remaining ingredients for 3 minutes. Add to the pot. Lower heat and stir. *If you want a more liquid, add water here. Simmer soup for 30 minutes. Serve hot.*I like my soups thick so I don't add a lot of water, but either way, this is a great soup!
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