20/365 - My FAVORITE Soup of the Day

A few weeks ago, I went to my go-to Betty Crocker Cookbook searching for a new soup to add to my winter arsenal.  This cookbook has always been my favorite--obvious because it's falling apart.  I probably should go on eBay and try to replace it, but then I would have to transfer all my notes. Not fun. So, I guess I will milk out as much life as I can from it.

The following recipe was first introduced to our family about a month ago and so far, we've made this soup three times.  I double the recipe so we have enough for left overs the next day because it's just as yummy reheated.

Best part of this soup is it's low in calories, inexpensive and makes a not-so-kid-friendly, powerhouse vegetable delicious.  My hubby and I aren't big fans of Brussels sprouts either, but we both agree they are fantastic here.  The key point to remember, DO NOT OVER COOK THEM.

Throw the sprouts in at the end, just before serving. Turn off the boil, toss them in, cover and let sit for about 5 minutes.  They should be bright green.  Who going to eat  dark, mushy, ugly and over done Brussels sprouts anyway?

STEAK SOUP WITH WINTER VEGETABLES

1 pound beef boneless sirloin steak, 1 in thick. (Stew meat works fine here)
2 cans (14 1/2 oz ea) beef broth
1/4 tea. pepper
1 cup Brussels sprouts, cut lengthwise in half
1 cup sliced shiitake or domestic mushrooms (Go with the shittake)
2 med carrots, cut into 1/2 in pieces
1 lg sweet potato, cubed (about 1 cup) (We've been substituting bottleneck squash)
1 clove garlic, finely chopped
1 tea chopped fresh or 1/2 tea dried marjoram leaves
1 tea chopped fresh or 1/2 tea dried thyme leaves

Trim excess fat from beef.  Cut steak into 1in pieces. (Unless you bought stew meat) Cook beef steak in 3 qt saucepan over medium-high heat about 10 minutes, stirring several times, until brown.  Add beef broth and pepper.  Reduce heat and simmer 20-30 minutes or until beef is tender.

Add remaining ingredients. (Remember what I said about the sprouts)  Heat to boiling; reduce heat.  Cover and simmer about 15 minutes or until vegetables are tender.