Recipe by Baby Kato
This is a great cold weather soup, it is comforting and tasty and best of all you can make it in an afternoon without a lot of fuss. It can simmer on low on the stove top until you are ready to serve. It is a wonderful meal served with fresh crusty bread.
Top Review by Chef1MOM-Connie
Made for CrazE Contest 2011. LOVED IT!!!! I made the whole batch even though it was just me as it is hunting season. Leftovvers the next day were even better than the first. Maybe because I knew how good this was. I did add in the poblano even though I do not like heat, however instead of seeding and dicing, I seeded and put 2 halves in so I could remove them before eating. What great flavors! I did use homemade veggie and beef broth from my freezer. All else was the same. Wonderful soup and I sure will use this again through our cold snowy winters! Great job Chef. Good Luck!
- 2 1⁄2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 1⁄2 lbs sirloin steaks, thinly sliced, 2 inch pieces
- 1 sweet onion, medium, coarsely chopped
- 2 teaspoons garlic, finely chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon thyme, fresh
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 5 cups vegetable broth
- 2 -3 instant Oxo, cubes (beef oxo or knorr)
- 2 teaspoons Worcestershire sauce
- 2 cups tomatoes, diced with juice
- 1 red pepper, jarred, diced
- 1 1⁄2 cups potatoes, peeled, 1 inch cubes
- 1 1⁄2 cups carrots, peeled and sliced
- 1 cup celery, sliced thin
- 1⁄2 cup mushroom, sliced
- 1 poblano chile, seeded, diced
- 4 tablespoons basil, fresh, chopped
Directions See How It's Made
- Melt butter and oil in a large pan over medium heat until foam disappears, stir in the steak, onion and garlic and cook and stir until meat and onions are browned about 10 - 15 minutes.
- Next, mix together flour, thyme, salt and pepper, sprinkle the flour over the browned meat and stir to coat.
- In a large pot add the vegetable broth, oxo cubes, Worcestershire sauce, diced tomatoes, diced red pepper and meat mixture; bring to a boil, reduce the heat to medium low, cover and simmer until meat is tender, about 45 minutes to an hour.
- Next add the potatoes, carrots, celery, mushrooms and poblano chile and simmer, uncovered, stirring occasionally, until the vegetables are tender and the soup has thickened.
- If you find the soup too thick add more vegetable broth, a little at a time.
- Just before serving stir the fresh chopped basil into the soup.