STEAK-N-VEGETABLE SOUP
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
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.
VEGETABLE STEAK SOUP
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
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 'N' VEGETABLE SOUP
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
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
HEARTY STEAK AND VEGETABLE SOUP
Provided by Derek Jacobson
Yield 4 people
Number Of Ingredients 12
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 AND VEGETABLE SOUP
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
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.
SPICY VEGETABLE BEEF SOUP
Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!
Provided by KATHY S
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
- Stir in pasta and cook 10 minutes more, until pasta is tender.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 28.6 g, Cholesterol 34.6 mg, Fat 12.6 g, Fiber 4.1 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 337.4 mg, Sugar 3.4 g
KANSAS CITY STEAK AND VEGETABLE SOUP
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
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.
KANSAS CITY STEAK SOUP
This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.
Provided by CHEFSHAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
- Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
- In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 13.3 g, Cholesterol 17.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 893.5 mg, Sugar 2.1 g
STEAK AND POTATO SOUP
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
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
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