Simple Steak Soup with Thai Noodles
This steak soup is light and yummy the baby corn and leeks are an amazing added addition.
Equipment
- crockpot
Ingredients
- 1.25 pound Steak
- 64 oz Beef Broth
- sprinkle Old Bay - cover the meat in it
- 5 cloves Garlic - diced
- 5 small Carrots - sliced
- 1 Leek - diced
- 1/2 can Baby Corn
- 1/4 cup Onions
- 1 sprinkle Garlic Salt
- 1 sprinkle Italian Seasonings
- 2 tbsp Butter
- 1 can Pillsbury Bread
- 1 package Thai Noodles
Instructions
- OVERNIGHT - dice it all up and store in a container in the fridge otherwise you can put directly into the crock pot.
- STEAK - dice it up to bite size pieces
- Sprinkle old bay on the meat
- Dice up onions, garlic, carrots and leeks - add to the steak
- Open and drain the baby corn - put 1/2 in
- Add one container of broth / stock
- Add to crock pot if you have not already done so
- Add another container of beef broth / stock
- Cook on high for 5 hours in the crock pot
- Cook the Thai noodles separately
- Add the noodles to the bowls first - about 3/4 of a cup
- Pour the soup over the noodles
- Side note - the other 1/2 of the baby corn we added to the pickle jar in the fridge - Saoirse like to eat these as a snack.
- Side note - the left over noodles can be used for a different dish
- Side note - the left over soup can be eaten with rice
- BREAD - Follow instructions on the can
- BUTTER - melt and add garlic salt and Italian seasonings - brush on to the bread
- pop it back into the oven for a second
- Slice and serve