Grilled Steak And Vegetable Soup With Black Beans
Hearty beef soup made using steaks seared on the grill mixed with veggies, mushrooms, and black beans.
Servings: 12
Calories: 322kcal
Ingredients
- 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
Tools
- Instant Pot
- Cutting board
- Knife
- Outdoor grill or broiler
Instructions
- 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!
Nutrition
Calories: 322kcal | Carbohydrates: 16g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 105mg | Potassium: 737mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4120IU | Vitamin C: 23.8mg | Calcium: 59mg | Iron: 3.9mg