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This always hits the spot! Nice beefy broth.
1 lb. thin sirloin steak, diced
9 cups water
1 cup chopped celery
2 cups thinly sliced narrow carrots
2 cups diced potato
1 bay leaf
2 whole garlic cloves
2 tsp. salt
1/2 tsp. pepper
3 tbsp. beef bouillon powder
4 cups sliced onion
10 french bread slices, toasted
1 cup grated mozzarella cheese
Makes 10 cups soup
Combine steak and water in large saucepan.
Bring to a boil.
Boil slowly for 15 minutes.
Add next 9 ingredients.
Return to a boil.
Simmer for about 1 hour until vegetables are tender.
Discard bay leaf.
Ladle into oven-proof soup bowls.
Lay a slice of toast on top of each bowl, cutting to fit if necessary.
Sprinkle heavily with cheese.
Bake in 450F oven to melt and brown cheese.
If bowls aren't oven-proof, melt and brown cheese on toast slices placed on a baking sheet then transfer to bowls.
1 lb. thin sirloin steak, diced
9 cups water
1 cup chopped celery
2 cups thinly sliced narrow carrots
2 cups diced potato
1 bay leaf
2 whole garlic cloves
2 tsp. salt
1/2 tsp. pepper
3 tbsp. beef bouillon powder
4 cups sliced onion
10 french bread slices, toasted
1 cup grated mozzarella cheese
Makes 10 cups soup
Combine steak and water in large saucepan.
Bring to a boil.
Boil slowly for 15 minutes.
Add next 9 ingredients.
Return to a boil.
Simmer for about 1 hour until vegetables are tender.
Discard bay leaf.
Ladle into oven-proof soup bowls.
Lay a slice of toast on top of each bowl, cutting to fit if necessary.
Sprinkle heavily with cheese.
Bake in 450F oven to melt and brown cheese.
If bowls aren't oven-proof, melt and brown cheese on toast slices placed on a baking sheet then transfer to bowls.
