Garden Vegetables and Sirloin Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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You don't have to have inclement weather to enjoy a bowl of hearty, tummy warming soup. This is comfort food for any time of year. Here is my take on a protein enriched vegetable soup, which includes whole grain quinoa and slices of sirloin steak. Tip: Place steak in the freezer for 1/2 hour prior to using. Slightly frozen steak will be easier to slice. Created for the 2011 Craze-E Soups or Sandwiches Contest. Ingredients:
1/4 cup quinoa, see note below |
2 teaspoons cooking oil |
1 teaspoon black pepper, fresh ground |
2 teaspoons chili powder |
6 ounces sirloin steaks, thinly sliced and cut 1-inch long |
1/2 cup onion, diced |
4 cups vegetable broth |
1 cup green cabbage, finely shredded |
1/2 cup red bell pepper, thinly sliced and cut 1-inch long |
1 cup potato, 1/2-inch dice |
1 cup carrot, thinly sliced |
1/2 cup peas, frozen |
salt, to taste |
Directions:
1. Rinse quinoa several times with cool water. Set aside to drain until needed.
2. In a large saucepan, heat oil. Add black pepper, and chili powder. When the spices start to sizzle, add the sliced steak and onion. Saute until the onions are tender. The steak will also be cooked at this point.
3. Add broth, cabbage, bell peppers, potatoes, carrots and quinoa. Bring to a boil. Reduce heat, and simmer covered for 20 minutes, then add peas. Continue to simmer for an additional 15 minutes or until the vegetables are tender. Salt to taste, if desired.
4. Note:. Quinoa needs to be well rinsed before cooking, to remove the bitterness.
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