Steak And Vegetable Soup

• 1/2 pound boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, thinly sliced
• 2 celery ribs, halved lengthwise and thinly sliced crosswise
• 3 garlic cloves, finely chopped
• 2 teaspoons finely chopped thyme
• 1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1 cup diced tomatoes with some juice (from a 14-oz can)
• 1 3/4 cups beef broth
• 2 1/4 cups water
• 2 cups chopped kale leaves
• 1 cup medium egg noodles, cooked

1. Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
2. Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
3. Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.

loin, olive oil, onion, carrots, celery, garlic, thyme, potatoes, tomatoes, beef broth, water, chopped kale leaves, egg noodles

Taken from www.epicurious.com/recipes/food/views/steak-and-vegetable-soup-351434 (may not work)