Ribeye Steak and Vegetable Soup

What you'll need

Ingredients

• 12 oz Ribeye Steak
• 4 cups Vegetable Broth
• 2 pieces Organic Carrots
• 2 cups Organic Spinach
• 1/2 cup Salsa

Cook it step by step

Method

1. 1

   THAW (8-12 hours): Transfer Vegetable Broth to the refrigerator to thaw overnight. For a faster option, seal in a leak-proof bag and submerge in cold water, changing the water every 30 minutes until thawed.

2. 2

   PREP (10 min ahead): Cut the Ribeye Steak into small cubes and dice the Organic Carrots.