Steakhouse Soup

Sorry I have been absent for a while. With the heat and smoke in the air this summer I just couldn't get into the mood to cook. It was horrid. Thankfully, all that is over and the weather is wonderful now.

Speaking of the weather I love fall weather. The days are cooler and the leaves are just beginning to turn to their beautiful colors.

With the cooler weather I have been in the mood for soup. I did a thorough search through my cookbook collection (yes, I literally collect cookbooks and have hundreds of them)

I came across a recipe for Steakhouse Soup and decided to give it a try. It was lacking in vegetables though and I was in the mood for a filling bowl of soup that I didn't need to add anything other than some kind of bread to make a hearty dinner. So I checked my fridge and picked out some of my favorites. Then after a read of the original recipe I made lots of notes of what I felt it needed and the following recipe is the result. I love this recipe and it is definitely going to be served a lot in the coming months.

As for vegetables I used the sliced carrots and some frozen spinach. Feel free to use your favorites in their place.

Steakhouse Soup

¼ lb of steak, I used a petite sirloin, a tenderloin would work well too.

¼ cup chopped onion

2 cloves garlic, chopped

2 teaspoons oil

¾ tsp chili powder

½ tsp salt

¼ tsp ground cumin

1 ½ cups cubed, peeled potato

1 cup sliced carrot

2 cups beef broth

¼ cup steak sauce

1/8 tsp Tabasco Sauce (or to taste)

½ package frozen chopped spinach (optional)

Fresh parsley, chopped, to garnish

In small Dutch Oven or large saucepan saute the steak, onion and garlic in the oil about 4 or 5 minutes (until the meat is cooked and onion is starting to soften) Add the seasonings and give it a good stir to combine and allow to cook for about 30 seconds to a minute. Then add the potato, carrot, beef broth, steak sauce and Tabasco. Mix well. Add the frozen spinach and bring to a boil. Reduce heat, cover and cook at a simmer for about 30 minutes or until the carrots and potatoes are tender.

Garnish with fresh parsley

Makes 2 big bowls of soup.