Steak and Vegetable Soup: 2000s Recipes + Menus : gourmet.com

Ingredients

• 1/2 lb 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 lb 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