For today’s recipe I am using some great cuts of beef from Prather Ranch, and grilling them to amp up the flavor. Cutting the meat into chunks, and then tossing it into the Instant Pot with mushrooms, veggies, and some black beans. Grilled steak and vegetable soup is a fast, yummy meal you can eat throughout the week.
I am a big fan of soup. All kinds of soup, from lobster bisque to chicken soup and everywhere in between. You might even remember my sirloin soup. Now that spring has sprung and we’ve started using the grill it was time to time to give a steak and vegetable black bean soup a try.
You can make this dish as fancy as you like. Grab a great cut of meat from your favorite butcher or get something on special at your local supermarket. You can also take advantage of buying in bulk at your favorite warehouse club. The pieces of meat you don’t use on steak night will make for a really amazing steak soup.
Stock Or Broth?
Is there a difference between the two? And what’s the deal with bone broth? To answer the first question, let’s take a look at what Alton Brown has to say on the subject.
- A Stock is made from bones and whatever connective tissue and joint material is connected to them at the time they go in the pot.
- A broth is a liquid in which meat has been cooked. A broth may be flavorful, but without bones there will never be substantial body.
Bone broth, on the other hand, is a hybrid of both. You make it with roasted bones (like a stock) and with vegetables and aromatics (like a broth). Check out this great article on Epicurious if you’d like to learn more.
Grilled Steak And Vegetable Soup With Black Beans
- Non-stick spray for grill
- 3 lbs Beef New York steaks (4 steaks)
- 1 Yellow onion chopped
- 4 Carrots chopped
- 4 stalks Celery chopped
- 8 oz Mushrooms Baby Bella or other small brown mushrooms
- 1 bunch Parsley tied with kitchen twine
- 3 cloves Garlic peeled and cut in half
- 15 oz can Diced tomatoes
- 15 oz can Black beans rinsed
- 14 oz Epic Bison Apple Bone Broth or beef bone broth
- 3 Bay leaves
- Himalayan pink sea salt
- Black pepper
- 8 oz Snow Peas cut into pieces
- Instant Pot
- Cutting board
- Outdoor grill or broiler
- Using a non-stick spray designed for grills, lightly spray the grill rack. Turn on the grill and preheat before putting the steaks on, this will keep them from sticking. Using high flame, grill the steaks on one side until they are browned. Flip over and grill the other side until browned. Remove to a tray to rest.Note: you are just trying to sear the outside of the steaks, they will still be red inside.
- Gather the soup ingredients
- Peel and roughly chop the onion. Peel the garlic and cut into halves. Toss it all into the inner pot of your Instant Pot.
- Split and then chop the celery stalks into large bite-sized pieces. Add to the pot.
- Peel and chop the carrots into round slices. Add to the pot.
- Wash the mushrooms, trim the ends off, and cut them in half. If they are large, cut them into quarters. Add to the pot.
- Rinse the black beans, and add to the pot. Also add the can of diced tomatoes, including the liquid.
- Pour in the jar of bone broth. Add more water to cover, keeping the level below the max fill line on the inner pot.Add Bay leaves, salt and pepper.
- Put the lid on, close the vent, and cook on manual high pressure for 30 minutes. Allow the pot to do a nautural pressure release until the pin drops (around 30 minutes).
- Cut the snap peas into bite-sized pieces.
- Carefully open the lid, and add the snap peas. Stir in and let it sit on warm to cook for a few minutes.
- Serve hot, and store the remaining soup in an airtight bowl in the fridge. Soup can also be portioned and frozen to be reheated. Enjoy!