Steak And Vegetable Soup Recipes

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STEAK SOUP



Steak Soup image

This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.

Provided by FoodieFamily4

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 19

2 tablespoons butter
2 tablespoons vegetable oil
1 ½ pounds lean boneless beef round steak, cut into cubes
½ cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups beef broth
2 cups water
4 sprigs fresh parsley, chopped
2 tablespoons chopped celery leaves
1 bay leaf
½ teaspoon dried marjoram
1 ½ cups peeled, diced Yukon Gold potatoes
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 (6 ounce) can tomato paste
1 (15.25 ounce) can whole kernel corn, drained

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.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g

VEGETABLE STEAK SOUP



Vegetable Steak Soup image

Your crew will chase away winter's chill with a spoon when you cook up this hearty soup. It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak. -Brigitte Schultz, Barstow, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 12

1 pound beef top sirloin steak, cut into 1/2-inch cubes
1/4 teaspoon pepper, divided
2 teaspoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups cubed peeled potatoes
1-1/4 cups water
2 medium carrots, sliced
1 tablespoon onion soup mix
1 tablespoon dried basil
1/2 teaspoon dried tarragon
2 tablespoons cornstarch
1/2 cup white wine or additional beef broth

Steps:

  • Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 660mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

STEAK AND POTATO SOUP



Steak and Potato Soup image

Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 10

Number Of Ingredients 11

2 lb. boneless beef sirloin steak (1 inch thick)
1 tablespoon oil
1 1/2 cups coarsely chopped onions (3 medium)
3 garlic cloves, minced
2 lb. small red potatoes, cut into 3/4-inch pieces (about 6 cups)
3 cups fresh baby carrots, halved lengthwise
1 (1-lb.) pkg. frozen cut green beans
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1/2 teaspoon pepper
6 (14-oz.) cans beef broth
3 tablespoons steak sauce

Steps:

  • Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
  • Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
  • Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 255, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 2 Cups, Sodium 1210 mg, Sugar 6 g

EASY VEGETABLE-BEEF SOUP



Easy Vegetable-Beef Soup image

There's no need to spend all day at the stove with this vegetable beef soup recipe. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup, but comes together in just 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb ground beef (at least 80% lean)
1 cup chopped onions
5 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon pepper
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 bag (16 oz) frozen mixed vegetables
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 45 mg, Fiber 5 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize About 1 1/2 cups, Sodium 770 mg, Sugar 7 g, TransFat 0 g

KANSAS CITY STEAK AND VEGETABLE SOUP



Kansas City Steak and Vegetable Soup image

Make and share this Kansas City Steak and Vegetable Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lbs boneless sirloin, trimmed of fat and cut into 1/2 inch pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped celery
1 cup chopped carrot
1 envelope knorr beef tomato soup mix
1 envelope lipton onion soup mix
4 cups water
1 cup peeled potato, cut into 1/2 inch chunks
1 1/2 cups corn kernels (fresh cut or frozen and thawed)
2 cups green beans, cut into 1-inch pieces

Steps:

  • Heat the oil in a large soup pot over medium-high heat.
  • Season the beef with salt and pepper.
  • Add the beef to the soup pot and brown in the hot oil, stirring frequently (do this in batches if necessary).
  • Add the onion, garlic, celery, and carrots; cook and stir about 4 minutes or until the vegetables begin to soften.
  • Add the soup mixes, water, and potatoes; bring to a boil.
  • Change heat to medium-low and simmer 45 minutes to 1 hour or until beef is tender.
  • Add in the corn and green beans and cook until beans are tender.
  • Adjust seasoning to taste with salt and pepper if needed.

STEAK 'N' VEGETABLE SOUP



Steak 'n' Vegetable Soup image

This hearty soup calls for lots of fresh herbs to enhance the flavor of the other ingredients. Serve steaming bowls alongside a green salad and baking powder biscuits. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable. This recipe comes from Edie DeSpain. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting this for safe keeping.

Provided by internetnut

Categories     Weeknight

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb boneless beef top sirloin steak, cut into 1/2-inch cubes
1 cup chopped onion
2 teaspoons canola oil
2 cups cubed red potatoes
1 cup chopped carrot
1 cup frozen peas
14 ounces beef broth
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain.
  • Stir in the potatoes, carrots, and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.

Nutrition Facts : Calories 270.9, Fat 14.7, SaturatedFat 5, Cholesterol 51.3, Sodium 888, Carbohydrate 15.8, Fiber 2.8, Sugar 3.8, Protein 18.8

STEAK-N-VEGETABLE SOUP



Steak-n-Vegetable Soup image

This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. -Rebecca Ridpath, Cedar Park, Texas

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon canola oil
1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 package (16 ounces) frozen vegetables for stew, thawed
1 jar (16 ounces) picante sauce
2 cans (14-1/2 ounces each) beef broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup fresh baby spinach

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.

Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1144mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

STEAK AND VEGETABLE SOUP



Steak and Vegetable Soup image

Provided by Gina Marie Miraglia Eriquez

Categories     Soup/Stew     Potato     Valentine's Day     Dinner     Lunch     Steak     Kale     Carrot     Winter     Noodle     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 13

1/2 pound boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, thinly sliced
2 celery ribs, halved lengthwise and thinly sliced crosswise
3 garlic cloves, finely chopped
2 teaspoons finely chopped thyme
1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 cup diced tomatoes with some juice (from a 14-oz can)
1 3/4 cups beef broth
2 1/4 cups water
2 cups chopped kale leaves
1 cup medium egg noodles, cooked

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.

STEAK AND KALE SOUP



Steak and Kale Soup image

A lovely (and UBER hearty) tomato-based soup with lean tenderloin steak and fresh kale leaves. Great option for a lunch or dinner!

Provided by KaliLeChic

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 20m

Yield 1

Number Of Ingredients 6

1 (12 fluid ounce) can vegetable juice (such as V8®)
1 (4 ounce) lean sirloin steak, diced
1 cup chopped kale
½ teaspoon dried minced onion, or to taste
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Mix vegetable juice, sirloin steak, kale, dried onion, garlic powder, salt and black pepper in a saucepan. Bring to a boil, remove from heat, and let stand until the kale is softened, about 5 minutes. Serve and enjoy!

Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.2 g, Cholesterol 82.5 mg, Fat 11.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 1005.3 mg, Sugar 11.9 g

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