Steak Soup (Vegetable Beef Soup)

Ingredients

• 3 Tbsp. olive oil
• 1 lb. sirloin steak (or beef stew meat (or whatever lean steaks are on sale!), cut into about 1″ cubes)
• 1 large onion (chopped)
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 1 lb. potatoes (choose your favorite – Russett (Yukon, red, etc.), diced and peeled (optional))
• 8 cups low-sodium beef stock (or more if you like lots of broth)
• 2 bay leaves
• 1 (28 oz.) can diced tomatoes (with juice)
• 1 Tbsp. worcestershire sauce
• 1 Tbsp. Italian seasonings
• 1 tsp. garlic powder
• 1 tsp. seasoned salt (yep!!)
• lots of freshly-ground black pepper
• salt to taste

Steps

1. 1

   In a large pot, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak, and remove the steak similarly once it is cooked.

2. 2

   Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes. Add the carrots, celery and potatoes, and continue sauteing for another 3 minutes.

3. 3

   Add the next seven ingredients (beef stock through seasoned salt) and the cooked steak to the pot, and stir to combine. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits from cooking the steak. Reduce the heat, cover pot, and simmer for 1-2 hours (the more the merrier – especially for tenderizing the meat and seasoning the broth). Just before serving, season with salt and lots of freshly-ground black pepper. Then serve.