Sometimes, even with the best planning things will happen to change them. In this case, I had a set meal to cook for company, but when company came, they came with food. How do you say no to that. Besides that she brought beautifully marinated steaks which were way more fancy than what I had planned so needless to say, we said yes. Then we went about our day, our activities ran long and before you knew it, they left without eating and I had to figure out what to do with four juicy steaks. After steak for a couple of days, we were left with about 12 oz of cooked steak that we still needed to use up immediately. Luckily, I found this recipe for Old Fashioned Vegetable Beef soup that used up the rest of the meat and it was delicious... and best part, no waste! I got a feeling you'll love it as much as I did. The recipe calls for raw meat, but I added our grilled steak and didn't think twice about it.
2 C reduced sodium beef broth
1 tomato, coarsely chopped
3 cloves garlic; minced
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp Worcestershire sauce
1/4 tsp salt
4 oz. elbow macaroni
1 C frozen baby Lima beans
3/4 pound well trimmed top round of beef, cut into 1/2 in. dice
1 C frozen corn kernels
3 tablespoons ketchup
1. In a Dutch oven or large saucepan, combine the broth, tomato, garlic, thyme, rosemary, Worcestershire sauce, salt, and 3 C of water. Bring to a boil over medium heat, cover, and cook for 5 min. to blend the flavors.
2. Stir in the macaroni and lima beans, cover, and cook for 5 min. Stir in the beef, corn, and ketchup, cover, and cook until the meat is cooked through and the macaroni is tender, about 5 min.
Nutritional Information: 4 g fat, 337 calories, 1.1 g sat. fat, 46 g carbohydrate, 30 g protein, 49 mg cholesterol, 657 mg sodium.
Tips:
1.The soup is much juicer than what is pictured here. However, pasta tends to be very absorbent so if it sits, it will soak up the broth. For next day eating, be prepared to add a little beef broth if you like.
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