2000s Recipes + Menus

Steak and Vegetable Soup

  • Active time:25 min
  • Start to finish:45 min
February 2009
We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic that would warm up Old Man Winter himself.
  • 1/2 lb boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, thinly sliced
  • 2 celery ribs, halved lengthwise and thinly sliced crosswise
  • 3 garlic cloves, finely chopped
  • 2 teaspoons finely chopped thyme
  • 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup diced tomatoes with some juice (from a 14-oz can)
  • 1 3/4 cups beef broth
  • 2 1/4 cups water
  • 2 cups chopped kale leaves
  • 1 cup medium egg noodles, cooked
  • Pat steak dry. Heat oil in a 4- to 5-qt heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
  • Cook onion, carrots, celery, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
  • Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover diced tomatoes.
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