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.
STEAK SOUP
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
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
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
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.
LEFTOVER BEEF VEGETABLE SOUP
Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!
Provided by SHORECOOK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
- Cover and simmer until vegetables are tender, about 40 minutes.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 22.8 g, Cholesterol 37.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 1128.8 mg, Sugar 1.5 g
STEAK & VEGETABLE SOUP
Adapted from 'Biggest Book of Slow Cooker Recipes'. Basically made the recipe larger, heartier, and less salty. Mushrooms and browned beef give plenty of taste, so removed half the canned beef broth from the original recipe. Have been making this in variations for over 10 years. Easy and tasty.
Provided by Comedie
Categories Low Cholesterol
Time 7h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat skillet to medium high.
- Combine flour and chipotle in plastic bag, add beef cubes, and shake to coat.
- Add oil to skillet, and brown the beef. Usually I do 1/3rd at a time. Dump browned meat into crock pot.
- Lower skillet heat to medium, and saute the carrots and onion.
- When onion goes clear, add the mushrooms, and saute until mushrooms look mostly cooked. Dump everything into crockpot, liquid and all.
- Add barley and 2 cups of water to the skillet. Bring to a boil, cover, and set to low temperature to simmer. Set timer for 25 minutes for when it will be mostly done.
- Add the frozen mixed vegetables, oregano, and beef broth to the crockpot.
- When barley time is up, drain and rinse in a colander, and add to crockpot.
- Add 4 cups of water to crockpot, or however much you would like.
- Cook in crock pot for 6 hours, on Low temperature.
Nutrition Facts : Calories 271.8, Fat 9.2, SaturatedFat 2.5, Cholesterol 67.2, Sodium 272.5, Carbohydrate 17.6, Fiber 4.3, Sugar 2.2, Protein 30.3
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.
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- In a large pot, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak, and remove the steak similarly once it is cooked.
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