Can You Use Beef Loin for Soup

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This hearty vegetable beef soup is rich, flavorful, and packed with vegetables and tender pieces of marinated sirloin steak. This soup tastes like something you've been cooking all day, only will be on the tabular array in under an hour.

Hearty Homemade Vegetable Beef Soup

Vegetable beef soup volition always remind me of the cans of Campbells soup that were a staple of my childhood. From what I can remember, we had 5 kinds of soup in the cupboard at all times - split pea, chicken noodle (sometimes chicken and rice), vegetable beef, white bean and ham, and tomato.

Cracking open up a can was a given if we were sick - cold, flu, whatsoever. Soup was the respond. And, of course, anytime my mom made us grilled cheese sandwiches she likewise heated up a tin can of tomato plant soup.

My mom likewise had a succulent collection of homemade soup recipes that she made for us oft. Regardless of whether it was a can of Campbells or something she made from scratch, a bowl of soup ever meant more to me than filling my tummy. It was warm and comforting. Nurturing and satisfying - especially on the coldest days.

I've carried my love of soup throughout my adulthood. I even so feel that, whatever ails you, soup is the respond.

Our children grew upwardly eating soup for dinner several times a month and volition tell you that soup for dinner, no matter what kind it is, is one of their favorite meals. Especially when served with thick slices of bootleg bread.

Hearty, Flavorful, and Flood with Veggies and Sirloin

This Vegetable Beefiness Soup is packed with hearty flavour cheers to plenty of vegetables, tender marinated sirloin steak, and a goop flavored with onions, garlic, and red wine. It's what I make when...

• I accept veggies in the fridge that demand to be eaten before they spoil
• I want something "meaty" without actually eating a lot of meat
• When the temperature drops below 50 degrees
• When I want to make something on Sun that will continue to feed us all week long

In addition to onions, garlic and tomatoes, I typically use a combination of carrots, celery, mushrooms, and green peas in this soup. Merely, you lot really can use whatsoever you have or whatever you like. Potatoes, green beans, bell peppers, zucchini or yellow squash, broccoli or cauliflower are delicious in there.

Marinated Sirloin is the Clandestine to Flavorful, Tender Chunks of Meat in Nether an Hour

I honey using sirloin steak in this soup because unlike tougher cuts, it doesn't need to simmer for hours to go deliciously tender.

Many vegetable beef soup recipes call for browning the meat before adding it to the stew. This technique does zero to tenderize or go on the meat juicy. Rather, it'south virtually adding flavour. That dark-brown chaff that develops on the outside of meat as you sear information technology over high oestrus adds flavor to whatsoever you're making.

Information technology's as well kind of messy and adds another stride to the process. Because I wanted a recipe that delivers Large on homemade flavor without a lot of fourth dimension and fuss, I opted for merely marinating the meat for a few hours in Italian dressing and mustard. This is more than adequate to impart plenty of flavor into the steak - no browning required.

Between skipping the pace of browning the meat and the quick cooking fourth dimension required for sirloin steak, this soup will be on the table in under an hour.

More popular soup recipes:

• Beef and Barley Soup with Roasted Mushrooms and Bacon
• Creamy Chicken and Rice
• Creamy Chicken Chili with Chorizo and Roasted Corn
• Leftover Pot Roast Soup
• Spanish Potato Soup
• Vegetarian Chili with Pico de Gallo and Chimichurri Sauce

Weekly Repast Plans that include Vegetable Beef Soup:

• Weekly Jump Meal Plan #3

Ingredients

• 1.five pounds sirloin steak, cut into ½ inch pieces
• 1 cup Italian dressing
• ¼ cup dijon mustard
• 3 tablespoon extra virgin olive oil or vegetable oil
• 1 large yellowish onion, peeled and diced
• 1 lb white button mushrooms, sliced
• 4 medium carrots, peeled and cut into ½-inch pieces
• three medium celery ribs, sliced sparse
• 4 cloves minced garlic
• ii teaspoon dried thyme
• i teaspoon carbohydrate
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 bay leaves
• 1 cup red wine
• 14.five ounce can diced tomatoes (with green chilies)
• 8 cups chicken, beef, mushroom, or vegetable stock.
• 2 tablespoon soy sauce
• 12 oz frozen peas
• one cup fresh parsley, chopped

Instructions

1. Add the steak, Italian Dressing, and mustard to a bowl or zip-height bag and stir to coat. Air-condition for at to the lowest degree 6 hours and up to 12.
2. Dump the steak into a collander fix within the sink and let drain. Add the oil, diced onion, and mushrooms to a large heavy lesser saucepan or dutch oven and set up information technology over medium heat. Melt, stirring oftentimes, until the onions are soft and low-cal golden in color, about 8-12 minutes.
3. Add together the carrots, celery, garlic, thyme, sugar, salt, and pepper to the pot and cook, stirring constantly, for another ii minutes.
4. Add together the red wine and plough the heat upward to loftier. Cook, stirring frequently, until about half of the liquid has evaporated. Add the tomatoes, stock, soy sauce, and steak.
5. Bring to a boil, reduce oestrus to medium and simmer, uncovered, for 30 minutes. Gustatory modality for seasoning and add more than common salt and pepper if you like.
6. Stir in the peas. Remove from the heat, cover, and let sit for 5 minutes to cook the peas.
7. Remove the bay leaves, top with fresh parsley, and serve.

Notes

Equally indicated in the recipe, I typically use a combination of carrots, celery, mushrooms, and light-green peas in this soup. But, you lot can utilize any veggies you accept or whatever veggies you like. Potatoes, green beans, bell peppers, zucchini or yellow squash, broccoli or cauliflower are delicious in there.

Nutrition Data:

Yield:

viii

Serving Size:

1
Amount Per Serving: Calories: 373 Total Fatty: 18g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 78mg Sodium: 1348mg Carbohydrates: 20g Fiber: 6g Sugar: 8g Poly peptide: 28g

14

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Source: https://alittleandalot.com/vegetable-beef-soup/

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