steak and potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 med onions1 stalk celery1 T butter1 T Olive oil3 small to medium potatoes1 can beef broth + water to equal 2 1/2 cups1/2 c dry white wine3 oz left over steak1 can fat free condensed milk1 t. dried parsley (or 1 T fresh chopped parsley)salt and pepper to taste
1. Chop onions and celery and saute in butter and olive oil until soft.
2. Cut potato into large chunks then add to onions and celery after they are soft. Season with pepper, stir together. Add beef broth (mine had a little ball of fat floating in it when I removed the top, discard this) and water. Simmer for about 30 minutes.
3. Puree about half of the soup. Add back to pan with white wine and bring to a boil.
4. Cut the leftover steak into small bites (removing as much visible fat as you can) and add to the soup. Simmer about 5 minutes.
5. Add milk(shake the can WELL), parsley, salt and pepper to taste. Reheat but do not bring to a boil.
Makes about 4 2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TRUEVALENTINE.
2. Cut potato into large chunks then add to onions and celery after they are soft. Season with pepper, stir together. Add beef broth (mine had a little ball of fat floating in it when I removed the top, discard this) and water. Simmer for about 30 minutes.
3. Puree about half of the soup. Add back to pan with white wine and bring to a boil.
4. Cut the leftover steak into small bites (removing as much visible fat as you can) and add to the soup. Simmer about 5 minutes.
5. Add milk(shake the can WELL), parsley, salt and pepper to taste. Reheat but do not bring to a boil.
Makes about 4 2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TRUEVALENTINE.
Nutritional Info Amount Per Serving
- Calories: 320.1
- Total Fat: 7.7 g
- Cholesterol: 24.5 mg
- Sodium: 516.9 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 3.8 g
- Protein: 18.2 g
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