Zippy Leftover Steak and Potato Soup

 

Homemade beef broth (2-3 quarts)
2 tsp. olive oil
4 cloves garlic
1 large onion, diced
2-3 large carrots, sliced
2 pounds russet potatoes, cut into 1 inch chunks
1 cup green beans (fresh or frozen) (optional)
2 tsp. dried basil
1/2 tsp. cayenne pepper
1 bay leaf
1 tsp. granulated garlic
1 tsp. seasoning salt
2 tsp. Kitchen Bouquet
1-2 tsp. Worcestershire sauce
Salt, freshly cracked black pepper to taste

3-4 cups leftover grilled Ribeye steak (spiced with salt, black pepper and cayenne pepper), cut into 1/2 inch chunks

Make homemade broth using the bones from the bone-in Ribeye steak or use canned broth if you don't have any.

While broth is simmering, cut up vegetables. Be sure to put the potatoes in cold water until you use them or they will turn brown.

Saute' onion and garlic in olive oil until tender, add salt and pepper and basil and give it a good stir. Add onion-garlic basil mixture to the hot broth, add the carrots, potatoes, green beans, if you are adding them, spices, Kitchen Bouquet, and Worcestershire sauce. Simmer until carrots and potatoes are tender (about 20-25 minutes). Add steak and simmer about 5 minutes longer or until beef is hot. Add salt, pepper and cayenne pepper if needed.

Serve in large bowls with hot french bread or in bread bowls. Top with some spicy homemade horseradish sauce that you may have made for those Ribeye steaks the night before!