The last few weeks my hubby and I have really been trying to eat healthily. In the process we ran into this recipe which we both decided was a delicious fall soup. Healthy. Good eats. Great combo. So, I wanted to share it with you. Enjoy and let me know what you think!
Beef Vegetable Soup
20 oz. beef top sirloin steak (weigh once bones are removed but reserve bones)
1 tbsp. black pepper
1/8 c. flour
1 tbsp. olive oil
1 tbsp. onion powder
1 tbsp. celery flakes
1 c. diced carrots
1 large potato, diced
9 c. water
4 cubes beef bouillon
1 c. canned green beans
16 oz. can crushed tomatoes
1 c. frozen corn
1 c. brown rice
1. Cut sirloin into small bite-size pieces. Dust the sirloin with flour, pepper, onion powder, and celery flakes. Brown in olive oil and remove from pan.
2. In a large pot, place the steak bones, water, and beef bouillon. Bring to boil and cook until water reaches desired broth-like appearance. Remove steak bones and discard.
3. Add carrots, potato, and rice to broth. Simmer for 30 minutes.
4. Add steak, green beans, tomatoes, and corn to soup. Simmer for one hour.
Makes 10 1-cup servings.
Hi! Welcome to Cornerstone Confessions. My name is Kathy Gossen and I'm a full time homemaker learning about what it means to be a godly woman in the everyday. On Cornerstone Confessions I share my adventures in organizing, homeschooling, cooking, parenting, and more as a means to encourage other women in their quest to becoming a Titus 2 model in their homes and beyond.
