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Steak And Bean Soup
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1 lb. round steak, cut into 1/2” cubes
1 tbsp. vegetable oil
1 c. onions, chopped
1/4 c. celery, chopped
1/4 c. carrots, chopped
1/4 tsp. minced garlic
6 c. beef broth
1 (15 oz.) can kidney beans, drained
1 or 2 (15 oz.) cans pinto beans, drained
1 (6 oz.) can tomato paste
Salt and pepper
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Heat oil in large pot at medium temperature. Add steak and cook for about 5 minutes or until lightly browned. Drain the fat. Add onions, celery, carrots and garlic. Saute until vegetables are tender. Add beef stock and beans. Bring to a boil. Lower to a simmer and cover; cook for 30 minutes. In a small bowl add tomato paste and about a cup of the broth from the soup. Mix together and than stir into the soup. Add salt and pepper to taste. Makes about 8 servings. |
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