Steak, Veggie, and Mushroom

Another "Little Soup" using frozen beef stock and leftover ribeye steak.

Steak, Mushroom, and Veggie "Little Soup"

3 cubes frozen beef stock
4 tiny potatoes
4 brussells sprouts
2 Tb frozen bell pepper
1/4 cup frozen green peas
1 Roma tomato
1 chopped green onion
2 mushrooms

Melt the cubes in a pot while preparing the vegetables.  Add veggies to the broth and heat  for about 5 minutes.  Meanwhile, slice up the steak.  Turn off the heat, add the steak slices, cover the pot and allow it to rest for a few minutes.  Serve.  Makes one large or two small bowls of excellent soup.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).