The perfect weeknight meal: Vegetable Steak Soup
Back again with another delicious recipe to use up those delicious flank steak leftovers. I really need to do a reader survey sometime soon and find out what you love the most. Sometimes it’s hard to know. If you’d like to share in the comment section, I’d love to hear it!
I have a big project I’ve been working on all this month, and I’m excited to share about it soon. Okay…onto the recipe: Vegetable Steak Soup. This is a hearty soup that sort of has the flavor of Mexican rice + steak. It’s hard to explain, but just know it’s good, and I wouldn’t share it if we didn’t like it, minus my son…who’s known for taking one look at what we’re eating for dinner and exclaiming “I. AM. NOT. HAVING. THAT.” – haha! Oh the joys.
Vegetable Steak Soup
A great way to use up leftover grilled steak.
- leftover grilled steak (any kind) cut into bite size pieces (we used grilled flank steak)
- 1 onion chopped
- 1 green pepper chopped chopped
- 1 cup carrots peeled and chopped
- 1 cup celery diced
- 2 large potatoes peeled and chopped
- 1 tablespoon olive oil
- 2-3 cans beef broth depending on how thick you like your soup
- 1 28oz. can diced tomatoes including liquid
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasonings
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- salt and pepper to taste
In a medium sized pot sauté the onion and green pepper in olive oil until tender.
Add the rest of the vegetables and the beef broth. and
Simmer for 30-45 minutes until veggies are tender.
Add the tomatoes, cooked steak and all the seasoning and simmer for another 30 minutes.
Serve warm with crusty bread.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
That’s it! I think you’ll love it!