Hearty Steak Soup Recipes

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

HEARTY BEEF SOUP

Steps:

• In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.

SLOW-COOKER HEARTY STEAK AND TATER SOUP

Steps:

• Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
• Cover and cook on Low heat setting 8 to 9 hours.
• Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.

STEAK SOUP

Steps:

• Grill the steak to medium rare and set aside
• Dice 1/4 of an onion and saute in Olive Oil on Medium Heat, until they are translucent.
• Add both containers of beef broth to the pan.
• Add Worcestershire and A-1 sauce and stir well to combine.
• Pour in green beans and frozen corn.
• Add salt and pepper - and taste.
• Heat to a simmer.
• Let this simmer for about 30 minutes.
• While the soup is simmering, cut the steak into 1 inch cubes.
• Place the cut steak into 4 separate soup bowls.
• Once the soup has simmered for 30 minutes, pour over the steak in each of the bowls.
• Serve promptly.

HEARTY STEAK SOUP WITH NOODLES

Steps:

• In a large kettle, over medium heat, cook and stir steak, onion, bell peppers and garlic in oil until vegetables are tender.
• Add water, tomatoes, bouillon, basil and pepper.
• Bring to a boil, reduce heat and simmer, covered for 40 minutes.
• Add noodles; cook 5 minutes or until noodles are tender.

HEARTY STEAK AND VEGETABLE SOUP

Steps:

• Remove steak from the refrigerator and allow to sit at room temperature for 30 minutes. Salt and pepper the steak generously on all sides. Meanwhile, dice and mince vegetables and herbs.
• Preheat a Dutch oven over medium-high heat with butter. Add the onion and cook for about 2 minutes until it starts to become tender.
• Add steak. Cook for about 5 minutes until browned; stir and cook for another 5 minutes. Toss in the garlic and cook for 2 minutes or until fragrant.
• Slowly pour the beef stock and diced tomatoes into the Dutch oven, followed by the carrots, celery, tarragon, and parsley. Bring to a boil, stir, and then simmer for 30 minutes.
• Stir in potatoes, bring back to a boil, and then simmer for another 30-45 minutes, or until all vegetables are tender.
• Top with fresh parsley, if desired, when ready to serve.

STEAK SOUP

Steps:

• Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
• In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

STEAK AND VEGETABLE SOUP

Steps:

• Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
• Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
• Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.

SLOW COOKER HEARTY STEAK & TATER SOUP

Steps:

• Cut beef into 1x1/4" pieces.
• In a non stick pan add 1T. olive oil add beef & fry until lightly browned, add onions & garlic & continue frying until all juices have evaporated.
• In 5 quart slow cooker add beef & remaining ingredients except water and flour.
• Cover;cook on Low heat setting 8 to 9 hours.
• Mix water and flour in a small bowl;gradually stir into soup until blended. Increase heat setting to High.
• Cover;cook about 30 minutes or until slightly thickened.