- 1 lb. flank steak
- 2-3 large yellow onions
- 6 cloves garlic
- 4 golden potatoes
- 4 carrots
- 1 can cut green beans
- 12 oz. beef stock
- 4 cups water
- 1/2 tsp. Nature’s Season
- 1 Tbsp. salt
- 1/4 tsp. turmeric
- 2 Tbsp. salted butter
- 1 Tbsp. olive oil
Slice the onions into half circles. In a large soup pot melt the butter and
olive oil together. Add the onions and turn the heat to between low and medium.
Stirring often (every 3-5 minutes), let the onions caramelize. Does this take
forever? Yes. Is it worth it? Yes.
Meanwhile, slice the flank steak into strips, trimming away any fat. Sprinkle with Nature’s Seasons and lightly sauté in a pan. Set aside. When the onions are almost done, add turmeric and sliced garlic cloves. Stir around for 2-3 more minutes on medium heat, then add the beef stock.
Simmer the soup while you peel and chop up the carrots and potatoes. Add to the pot, along with the water and bring to a boil. Soft boil for 15 minutes or so until the potatoes are fork tender. Drain and add one can of cut green beans. (I prefer canned green beans over fresh or frozen in a soup. Sometimes the flavor is overwhelmingly GREEN BEAN otherwise.) Add salt to taste, adjust any other seasoning you may want, and serve.
***Serves 6 – a delicious crusty bread would really top this off.
Wine Pairing Suggestion