This steak soup brings tender bites of steak, green beans, and mini pasta together in a tomato-rich beef broth. The green beans, enjoyed in cuisines around the world, add a lovely splash of contrasting color and delicious flavor.
For this recipe, the beef is nicely browned, cooked with onions and garlic, then simmered in a hearty beef stock with tomato sauce and other seasonings. Add the green beans and acini di pepe in the final minutes of cooking and you'll soon be ready to enjoy this warm and satisfying soup.
Originating in Peru and introduced to Europe by the Spanish explorers in the 16th century, green beans now flourish in a variety of climates all over the world. They are prized not only for their succulence and flavor, but also for their powerful nutritional benefits.
The slender green pods are rich in many vital nutrients including antioxidants and vitamins known to support eye health, bone health, and even the health of the digestive system.
How wonderful that this mighty vegetable grows in nearly every part of the world providing delicious, health-boosting nutrients for us all.
Acini di pepe, pronounced[ah-CHEE-nee dee PAY-pay], is a small pasta that originated from Italy. Translated, its name means “pepper berries.”
2 tablespoons vegetable oil
1 pound beef round steak, cut into cubes
1 teaspoon kosher salt
2 medium onions, peeled and chopped
3 cloves of garlic, peeled and minced
4 cups beef stock, homemade preferred (beef stock recipe)
1 can tomato sauce, 15 ounces
1/4 teaspoon black pepper, freshly ground
2 teaspoons Greek seasoning
2 whole bay leaves
16 ounces cut green beans, frozen
1/2 cup acini di pepe pasta, uncooked
1. Heat - In a Dutch oven, add 2 tablespoons vegetable oil. Heat over medium-high heat until oil is shimmering.
2. Add - Add half of the beef and sprinkle with 1/2 teaspoon salt.
3. Sear - Sear, developing a nicely browned crust on each side before turning; brown all sides. Remove browned meat to a plate and repeat.
4. Add and Cook - When searing is complete, place all browned meat in Dutch oven and add onions. Cook until onions are slightly tender - about 7 minutes. Stir to prevent onions from burning and reduce heat if necessary.
5. Add and Cook - Add garlic. Cook for an additional minute, stirring to prevent burning.
6. Add and Simmer - Add beef stock, tomato sauce, black pepper, Greek seasoning, and bay leaves. Stir and bring to a boil. Immediately reduce heat to medium low and simmer uncovered for 50 minutes.
7. Add - Stir in frozen green beans and pasta.
8. Simmer - Increase heat to bring contents to a boil. Then immediately reduce heat and simmer uncovered until green beans are tender - about 9 minutes. Stir often.
9. Remove bay leaves and discard.
10. Season to taste with salt and pepper. Enjoy!
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"Green Beans." College of Agriculture and Life Sciences. Accessed February 29, 2016. https://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/Green_Beans.pdf.
"Health Benefits of Green Beans." Organic Facts. Accessed February 29, 2016. https://www.organicfacts.net/health-benefits/vegetable/green-beans.html.
"Rumi Quotes." BrainyQuote. Accessed February 29, 2016. http://www.brainyquote.com/quotes/authors/r/rumi.html.