Steak Soup Recipe

by Gene
(Rockey)

STEAK AND VEGETABLE SOUP


INGREDIENTS--

3 Tbsp flour

1 tsp crushed dry thyme

½ tsp black pepper
½ tsp lemon pepper
1 ½ lbs lean beef top round steak: trimmed of all fat &
cut into 1 inch cubes
2 medium onions: COARSELY CHOPPED
3 cloves garlic: MINCED
2 carrots: PEELED AND FINELY CHOPPED
2 ribs celery: FINELY CHOPPED
1 can (14.5 oz) low sodium diced tomatoes
1 lb button mushrooms: SLICED
7 c low sodium beef broth: (use nonfat)
1 bay leaf
& 1 lb Swiss chard or cabbage: COARSELY CHOPPED

DIRECTIONS--

Combine in large plastic bag-
flour, black pepper, lemon pepper, & thyme

Add beef cubes and toss to coat evenly

Layer in a 5 quart OR larger slow cooker-
onions, garlic, carrots, & celery

Layer beef onto the vegetable mixture

Cover beef with canned tomatoes with the juice

Place on the mushrooms. Pour on the beef broth

Add the bay leaf. Make sure not to stir the mixture

Cover and cook on low for 8 ½ to 9 ½ hours
OR on high for 4 ¼ to 4 ¾ hours

Add chard or cabbage and stir the soup. While stirring,
if you find the bay leaf, remove and discard it

Cover and cook on low for 30 more minutes