Janet's SoupStew

I woke up Sunday morning wanting to make soup. For some reason, it was going to include cube steak, salted & peppered and seared on both sides, then cut into very small pieces. It also included an onion, some celery, about 10 carrots, a handful of chestnuts (yes!), one each Knorr's beef and veggie bouillon, one small can of Rotel diced tomatoes with lime & cilantro (was going to use regular diced tomatoes, but forgot to buy that), about 3 cups of V8, 6 cups of water and 1/2 package of Pennsylvania Dutch Homestyle Egg Noodles.

Here's how I did it:

Sear the cube steak, both sides, til not pink, in a big soup pot (I used a bit of peppery bacon fat, about 2 tsps). Take it out, and set aside.
Saute chopped onions and celery in the same soup pot (adding a bit more peppery bacon fat, like a teaspoon or so), until soft.
Cut the meat into small pieces and when the onion/celery mixture is done, add the meat; also the tomatoes, bouillons, carrots, V8 and water. Simmer for 45 minutes or so til the carrots are done.
Add the chestnuts, simmer about 5 minutes or so
Turn the heat up to a boil, add the noodles and cook til the noodles are done, and serve!

As you can see, it turned out pretty thick, more like a stew than a soup. But that's ok, cause the taste is all that counts!


OMG was it good!