Recipe by KaliLeChic
"A lovely (and UBER hearty) tomato-based soup with lean tenderloin steak and fresh kale leaves. Great option for a lunch or dinner!"
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1 (12 fluid ounce) can
vegetable juice (such as V8®)
1 (4 ounce)
lean sirloin steak, diced
dried minced onion, or to taste
garlic powder, or to taste
salt and ground black pepper to taste
Great recipe! The flavors blended nicely together. I added a few sliced mushrooms and used fresh garlic instead of powdered. The steak was cooked medium on the grill before going into the soup. Use lots of pepper, it brings out the flavor of the kale and steak nicely!
This soup was ok. Not sure if I did something wrong, but it was rather tasteless. It's definitely going to need to be doc'ed up.
This recipe was great. So good that I can make it without the beef. That's a big deal because I am not a fan of kale. I used lemon pepper since I didn't have any dried onions. The tanginess of them lemon was a big boost to the recipe.
Very good! I added some carrot (chopped small), a little agave syrup (as suggested by another reviewer), a little beef broth base, and a few dashes of Worchestershire sauce. Cooked it a little longer (due to the carrots). Doubled the recipe and the Hubster really liked it! Good use for leftover steak!
Great way to use leftover meat. I also used fresh garlic and mushrooms. It was a little acidic but maybe could have added a little sugar or honey to cut it back
Thanks for the recipe! I used mushroom broth instead of vegetable juice, and fresh garlic instead of garlic powder. I also added mushrooms, green onion & red wine. And some barley miso. It was wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Steak and Kale Soup
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 105
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