Life is a wonderful thing. And one of the most wonderful thing about life is soup. It’s one of Groom’s specialties. He’s got the touch, believe me. I used to think soup was an easy thing to make; that anyone can do it. Well, that’s just not true. You have to have a bit of an artist's soul to do it. A gift of the sense of combinations. You just don’t throw it together and hope for the best. You have to appreciate the art of making soup. And he does.
Grilled Steak and Vegetable Soup
Grill two sirloin tip roasts seasoned with a bit of salt, freshly ground black pepper, dried sweet basil and a good rub of olive oil. Grill to rare and cut into bite sized pieces.
In an 8 quart stockpot put:
2 cups beef broth
2 pks Italian pole beans (frozen)
2 lbs frozen corn
4 medium sized Yukon gold potatoes, cut up
1 large onion, chopped
4 medium carrots, sliced
2 Turkish bay leaves
2-14oz cans diced organic tomatoes
Add the cut up steak and if needed add water to cover the vegetables. Cook for about an hour.
2 cups shredded green cabbage
Let cook for another 20 minutes or so. Long enough to make some cornbread to go along with the soup.