Sirloin Steak Soup with Vegetables!!

This is the best beef vegetable soup ever, period! Yes, the ingredients are a bit pricier than normal but can you really put a price on greatness? YouTube made us select a random picture for sure, but please just watch the video :) There are several keys to the depth of flavor in this soup, so we list them in order: 1) Searing the Sirloin Steaks in the Dutch Oven, just rare so the final outcome is right on, 2) The order of introducing the ingredients to the pot matters, yes it really does big time, 3) Use the Cherry Bomb Pepper not just for heat but for flavor, 4) Use the combination of broths above 5) The splash(s) of red wine vinegar to finish is a must, we learned this from a truly great gourmet country cook from 3 generations ago, so pay attention :) All the ingredients in this soup are organic and the sirloin is clean lean meat; yes, this really does matter. Nearly all the ingredients for this soup came from www.pccnaturalmarkets.com Especially recommend you buy their country natural sirlion (ask for Barbara if she is there at Issaquah). This is about as hearty a soup as you can get so all you "big" guys out there will destroy this real fast :) You can stretch the soup with a quality brown rice (like the sprouted, partially hulled version) if that is your preference, but to truly savor this amazing broth you might want to skip it; just cleaner without it, especially for you Paleo people out there.  Oh, never add the rice to the soup, keep it separate until serving and this goes for leftovers also. Make more than you think you should, trust me it is going to disappear :) The quantities of the ingredients are fairly obvious from the video and also subject to personal preference, but we will produce the list real soon.  This is RJ Kirk with Cafe 1853, Enjoy!