I made soup. It was really good and even the kids raved. What I love about soup is that you can pretty much use any veggies you have on hand. I just try to "cook a rainbow" of veggies, so an orange, a green, a white, a red, etc. Other options would be asparagus, zucchini, yellow squash, sweet potato, parsnip, turnips, beets. . .The choices are endless! If you don't have potatoes throw in some rice for the starch instead.
Here is what's in the bowl above:
Tri-tip Steak Soup
- 1 pound of Grilled Tri-tip cut into bite sized cubes.
- 4 med. potatoes peeled and cubed
- 3 large carrots peeled and cubed
- 1 14 oz can of diced tomatoes
- 1 can of green beans (or a cup of fresh or frozen green beans)
- 1/2 cup sliced mushrooms
- 1 med onion diced
- 2 T minced garlic
- 1 14 oz can of tomato sauce
- 4 cups of veg. stock (or 2c veg and 2c beef broth)
- 2 T butter or olive oil
- 2T red wine (or if you don't use alcohol just use some of the broth or stock) for deglazing
- 2 T prime rib seasoning (rosemary, black pepper, salt, paprika, garlic)
- 1 T kosher salt
- 1T Steak Sauce -- THIS is what I think makes it taste like "steak soup"
- 2T brown gravy mix (to help thicken up the broth)
- Fresh ground black pepper
- Heat butter or oil in a stock pot over medium heat.
- Saute Onion until translucent then add the garlic to caramelize.
- Deglaze the pan with the wine or some of the stock.
- Pour in the tomato sauce, stocks, seasonings, and steak sauce. Bring to a boil
- Add in the carrots and simmer for 5 minutes, then add the potatoes.
- Cook at a slow boil for 15 minutes and then add the soft veggies (tomatoes, green beans, mushrooms etc).
- Ladle out 1/4 cup of the broth and whisk it with the gravy mix, then stir back into the pot.
- Cook until the potatoes and carrots are fork tender.
- IF you want to use rice instead of potatoes I recommend cooking the rice first and adding it in the last 5 minutes of cooking or you will loose all of your broth to the rice!
Serve with a big slice of buttered crusty bread and enjoy!!