June 22, 2022
Homemade Vegetable & Beef Soup
Ingredients
- 1 lb Sirloin Steak cut into about 1′′ cubes
- 1 Tbsp Olive Oil
- 1 Sweet Onion diced
- 2 Celery Stalks sliced
- 1 Bell Pepper chopped
- 2 Medium Carrots peeled and sliced
- 2-3 Garlic Cloves pressed
- 1 Tsp Italian Seasoning
- 2 Large Potatoes diced into small pieces
- 6 Cups Low sodium beef stock
- 1 14oz Can Diced Tomatoes with juice
- 1 14oz Can Tomato Sauce
- 1 Tbsp Worcestershire sauce
- 1 Cup Chopped green beans fresh or frozen
- 1 Cup Corn fresh or frozen
- Salt and pepper, to taste
- 2 Tbsp Chopped parsley to garnish
Method
- Heat oil in a large stockpot over medium-high heat. Add cubed steak and cook, stirring frequently, for about 2-3 minutes.
- Add in onion, celery, carrots, bell pepper, and garlic, and sauté for about 4-5 minutes, or until veggies soften.
- Stir in potatoes, Italian seasoning, broth, diced tomatoes, tomato sauce, and Worcestershire sauce.
- Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until potatoes and beef are tender.
- Add green beans and corn, and cook for a couple of minutes more. Season with salt and pepper, and pour into bowls.
- Garnish with fresh chopped parsley and enjoy!
Ingredients 3 tablespoons extra-virgin olive oil, divided ⅓ cup chopped marinated artichoke hearts ⅓ cup chopped salami ¼ cup chopped pepperoncini 2 tablespoons red-wine vinegar 1 tablespoon chopped fresh oregano, plus more for garnish 500g chicken cutlets ½ teaspoon ground pepper 2 ounces fresh mozzarella cheese, thinly sliced Instructions Step 1 Preheat broiler to high. Step 2 Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl. Step 3 Heat the remaining 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Sprinkle chicken with pepper and add to the pan. Step 4 Cook until starting to brown, about 3 minutes. Turn the chicken over and top each piece with the artichoke mixture and cheese. Step 5 Transfer the pan to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 3 to 4 minutes more. Step 6 Serve the chicken with any pan drippings and oregano, if desired. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 303cal | Protein: 28g | Fat: 20g | Carbohydrates: 3g |
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