Beef Soup Made w/Chicken Broth
What started out as steak and potato soup. . .The broth turned out so beautiful on its own, I decided to leave as is - minus the potatoes, served over basmati rice, and adding a sprinkling of shredded Italian cheese.
1 T olive oil
1 T butter
1 cup diced onion
1 cup celery sliced thin
3 cloves of garlic smashed to bits
2 cups leftover steaks sliced in strips (or shredded leftover roast)
1 32 oz. container of Progresso chicken broth, I used low sodium
4 cups of water
2 Maggi chicken bouillon cubes, smashed
2-3 T Pepperoncini liquid
Several pepperoncini peppers
Salt and pepper to taste
Dash of Lawry's Seasoned pepper
Kraft Italian Five Cheese Shredded Cheese
Brown onions, celery and garlic in oil and butter. Brown thoroughly until almost caramelized, continue to add all ingredients except cheese. After it started simmering, I poured it all in the slow cooker, and let it cook for approximately 3 hours on low (since the meat was already cooked). Meanwhile cook the rice.
When it's dinnertime or suppertime, serve up in bowls with rice, soup and cheese - along with bread or crackers of your choice.