Vegetable Beef Noodle Soup Recipe

serves 4 as main dish

Ingredients:

3 1/2 cups low-sodium, low-fat beef stock
3 1/2 cups water
1/2 to 3/4 pound good quality beef steak (sirloin strip is good)
1 14 to 16 ounce can diced tomatoes
1 cup medium egg noodles
2 medium fresh carrots, peeled and thinly sliced
2 ribs celery, strings removed, halved and diced
1 large yellow onion, peeled and diced
1/2 cup frozen peas
1 large clove garlic, peeled
1 bay leaf
1/2 teaspoon dried thyme
Several grates black peppercorn
Kosher salt to taste


How to make the Vegetable Beef Noodle soup:

Begin the soup by searing the steak in a very heavy, hot skillet (cast iron is ideal) on both sides. Cook to no more than medium rare - it will finish cooking later- and set the steak aside to rest for at least ten minutes before slicing for the soup. When slicing for the soup, cut thinly across the grain into bite sized strips.
De-glaze the pan used to cook the steak by adding 1/2 cup of the water to the pan while still hot, being careful of the steam, and scrape up the bits left from searing the steak. Add this to a large soup kettle, along with the rest of the water and the beef stock.

Add the diced onion, celery, sliced carrots, garlic, bay leaf and thyme to the soup pot. Simmer this for 20 minutes, until the celery and carrots are very tender.
Add the tomatoes, bring back to a simmer and continue to cook for another ten minutes.

Stir in the cup of medium egg noodles, cook for seven minutes then add the sliced steak and the frozen peas. Taste for salt and pepper and season accordingly.
Continue cooking at a bare simmer for three minutes more or until the noodles and peas are tender.

Soup is done - enjoy!