Soups

Steak, Sweet Potato, Brown Rice, Chard, Herby Soup Chopped

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Do you like soups or stews? You can have it either way with this “Stoup” as Rachel Ray would call it. What I had in mind was a soup. The base is brothy like a soup, but there are so many thick and hearty grains and veggies, the texture came out more like a stew. When I make a “true stew” I lightly dredge the meat in flour when I sear it. That way the liquid thickens while it’s cooking. There’s no flour in this soup and I used cooked leftover steak.

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Sautéed Soup Pot Ingredients:
2 Tablespoons Olive Oil
1 cup Chopped Brown, Red or White Onion
2 Garlic Cloves, finely Chopped
1 cup Chopped Sweet Potato. Just scrub them, no need to peel.
1 cup Chopped Carrots
1 cup Chopped Celery
1 cup Chopped Green Beans
1 cup Chopped Mushrooms. I used a beautiful spray of White Beech Mushrooms. Use whatever you like.
1/4 cup Chopped Sun Dried Tomatoes packed in oil
1 cup cooked Brown Rice
1 1/2 cups Chopped cooked lean Steak. Flank Flank or Top Sirloin are my “go to’s”
1 teaspoon Dried Dill
1 teaspoon Dried Oregano
1 teaspoon Smoked Paprika
1/4 teaspoon Freshly Ground Black Pepper
1/2 teaspoon Kosher or Sea Salt

Now Add:
4 cups Beef Broth or more if you want it soupier
1 cup Chopped Swiss Chard
1/3 cup Frozen Peas. No need to defrost them. Just toss’em in.
1-2 Tablespoons Red Wine Vinegar or to taste
Kosher or Sea Salt to taste
Zing Factor:
1 cup Sauerkraut Chopped
1 Tablespoon Red Wine Vinegar, or to taste
4 teaspoons Pesto. Portioned out.
Soup Pot Ingredient Prep: Heat your Soup Pot to Medium High and add the Oil. Chop and Drop all the ingredients up to and including the Salt. Saute these ingredients until the onion and mushrooms are...
See the full directions on my site
Nutritions

Calories
392

Sodium
1431mg
59% DV

Fat
18g
28% DV

Protein
10g
21% DV

Carbs
47g
16% DV

Fiber
7g
28% DV