Steak Soup



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


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!
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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