Heartland Steak and Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I'd probably call this a stew over soup, and it's got a cream base to it, but it's good no matter what you call it! From BHG 30 Minute Dinners. Ingredients:
8 ounces beef cube steaks |
1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
1 tablespoon olive oil |
1/3 cup butter |
1/2 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
1/2 cup frozen lima beans |
1/2 cup flour |
4 cups water |
8 ounces diced tomatoes, undrained |
1/2 cup frozen corn |
1/2 cup frozen peas |
1 teaspoon dried basil (1 tablespoon fresh) |
2 teaspoons beef bouillon granules |
2 teaspoons worcestershire sauce |
Directions:
1. Sprinkle steaks with garlic salt and pepper. Cook in a 4 quart pot un oil about 3 minutes, or until done, turning once. Remove from pan; cut into cubes; set aside. Drain fat from pan.
2. In the same pan melt the butter. Add onion, carrot, celery and lima beans. Cook until onion is tender, stirring continually.
3. Add flour and water; cook until thick and bubbly.
4. Add undrained tomatoes, corn, peas, basil, bouillon granules, Worcestershire sauce and meat.
5. Return to boiling; reduce heat.
6. Cover and simmer 5 minutes or until heated through.
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