Steak and Vegetable Soup
INGREDIENTS
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1 lb boneless top loin steak (New York strip or shell), trimmed and cut into 1-inch pieces
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2 Tbsp olive oil
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2 onions, chopped
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4 carrots, sliced
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4 celery ribs, thinly sliced crosswise
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6 garlic cloves, finely chopped
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1 Tbsp finely chopped thyme
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1⁄2 tsp salt, plus more to taste
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1⁄2 tsp black pepper, plus more to taste
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1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
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2 cups canned diced tomatoes with some juice
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3 1⁄2 cups beef broth
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4 cups chopped kale leaves
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2 cups medium egg noodles, cooked
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