STEAK & VEGETABLE SOUP w/EGG NOODLES

By BobD

Ingredients

• 2 SERVINGS
• 1/2 lb boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, thinly sliced
• 2 celery ribs, halved lengthwise and thinly sliced crosswise
• 3 garlic cloves, finely chopped
• 2 teaspoons finely chopped thyme
• 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1 cup diced tomatoes with some juice (from a 14-oz can)
• 1 3/4 cups beef broth
• 2 1/4 cups water
• 2 cups chopped kale leaves
• 1 cup medium egg noodles, cooked

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Pat steak dry.

Heat oil in a 4- to 5-qt heavy pot over medium-high heat until it shimmers.

Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.

Cook onion, carrots, celery, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.

Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes.

Stir in kale and cook, uncovered, until tender, about 5 minutes.

Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.