Steakhouse Soup
, generously |
oil (olive, saffflower or canola) |
|
yellow or white onion, peeled and diced |
|
stalks celery, diced |
|
medium carrots, diced |
|
cloves garlic, peeled and chopped |
|
of a 6 ounce can of tomato paste (about 1/4 cup) |
|
beef broth (I used low sodium, but regular would be find, just watch the additional salt) |
|
potatoes, chopped (I used small golden) |
|
of beef, cooked and cut in to bite sized pieces* (I used tri-trip, but almost any cut would work) |
|
Worchestershire sauce |
|
steak rub |
|
smoked salt |
|
salt & pepper to taste |
Heat oil in your soup pot, add onion, a dash of salt and cook on high heat until onions start to sizzle, about 5 minutes. Lower heat to medium and continue cooking until onions are translucent but not that brown, about 10 more minutes While your onions are cooking, chop the celery, carrots, garlic, potatoes and meat. Or if you must prep everything before you start, use this time to check twitter or read a magazine Add celery and carrots and cook for about 10 minutes until vegetables are starting to soften Add tomato paste and garlic and combine well. Cook for 2 or 3 minutes Add beef broth, one cup at a time, stirring until completely blended with the tomato paste Add potatoes, beef, Worcestershire sauce, steak rub, and smoked salt. Cover and cook on low or med-low for about 45 minutes until potatoes are cooked through.
Stir occasionally, but not too often, so the potatoes aren’t broken up.
The soup is ready when the potatoes are cooked, BUT my husband was super late getting home from work so I had left it on the stove on low, covered, for an hour and then off, but still covered for a half-hour and it magically tasted like super-delicious next day soup. So don’t be afraid to let it sit on the stove, on the lowest heat possible.
Note - pasta can be added but it totally sucks up all the broth, so makes it more like a hearty stew like soup.