We used our leftover strip steak from the steakhouse for this hearty soup. Recipe here: http://m.allrecipes.com/recipe/214556/steak-soup/. We sauteed the onion in butter and oil, then added the seasoned flour and then the cooked steak pieces. We then added the parsley, marjoram, celery leaves, and bay leaf to the same pot, sautéed for a minute, then added the chopped celery, carrot, and potato. We poured in the beef broth and water, brought to a boil, then reduced to a simmer, letting it cook uncovered until the veggies were tender (about 30 mins). Around 15 mins in, we added the corn. We also reduced the tomato paste to 4 ½ oz and added 2 Tbsp red wine vinegar for brightness. (June 2015).
Cooking Adventures 