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Behold – one of my absolute favorite meals as a kid.
Vegetable. Beef. Soup.
And no, I’m not referring to the icky stuff from the can. I’m talking about Mom’s homemade, warm, savory, absolutely delicious vegetable beef soup. YUM. Now that I’m living in Kansas City, I’ve discovered that this retro soup is fondly referred to around here as “steak soup”. But whatever you call it — it’s still a favorite!
So while we’re still in the middle of this ridiculous blizzard here, and to console myself after having had my car stuck/pushed out of the snow not once, or twice, but THREE times this week (add to that a flat tire this morning on the ice – yikes!)….decided it was definitely some time for some good ol’ comfort food. So I offer you a favorite. Kids like it. Grown-ups like it. Even guys who are anti-soup will light up when they hear about the main ingredient. :)
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Total Time: 120 minutes
- Yield: 6 -10 cups soup 1x
Description
You’ll love this easy Steak Soup (Vegetable Beef Soup) recipe! Quick and easy meal to make, and delicious!
Ingredients
Scale
- 3 Tbsp. olive oil
- 1 lb. sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1″ cubes
- 1 large onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 lb. potatoes (choose your favorite – Russett, Yukon, red, etc.), diced and peeled (optional)
- 8 cups low-sodium beef stock (or more if you like lots of broth)
- 2 bay leaves
- 1 (28 oz.) can diced tomatoes, with juice
- 1 Tbsp. worcestershire sauce
- 1 Tbsp. Italian seasonings
- 1 tsp. garlic powder
- 1 tsp. seasoned salt (yep!!)
- lots of freshly-ground black pepper
- salt to taste
Instructions
- 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.
- Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes. Add the carrots, celery and potatoes, and continue sauteing for another 3 minutes.
- Add the next seven ingredients (beef stock through seasoned salt) and the cooked steak to the pot, and stir to combine. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits from cooking the steak. Reduce the heat, cover pot, and simmer for 1-2 hours (the more the merrier – especially for tenderizing the meat and seasoning the broth). Just before serving, season with salt and lots of freshly-ground black pepper. Then serve.
posted on December 30, 2009 by Ali
4th of July / Memorial Day / Labor Day, Birthday, Game Day, Main Dishes, Soups / Stews, Thanksgiving
24 Comments »
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24 comments on “Steak Soup”
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Jim — December 30, 2009 @ 3:20 pm Reply
Hi Ali,
I just made some steak soup today and dumb me, didn’t think about checking your blog first. So, I’ve gone back and added some “missing ingredients” from the first recipe and now I’m about ready to serve Emily, JR and Mom some of your modified soup. (I plan to take out the bay leaf before serving. Didn’t want it to get caught in anyone’s teeth!)
Hoping to taste some of your rum cake before the end of the year!-
ali — January 2, 2010 @ 5:33 pm
Hey Jim!
Ha! Got this post late, but Emily told me about the soup — fun! Lots of steak soup in Kansas City last week. ;) Hope it went well, and that you all had a wonderful New Year’s! See you soon!
~A
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lk - healthy delicious — December 30, 2009 @ 5:31 pm Reply
The beef in this looks great! I’ve been lving soup lately. Its so easy to make, and so nice in this freezing cold weather we’ve been having
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Kate Clause — January 2, 2010 @ 12:09 am Reply
You had a very soup-filled childhood! Egg drop soup, beef soup, shrimp boils, etc. What a lucky girl!
My childhood was marked by one-dish casseroles: goulash, Danish Shepperd’s Pie, tater tot casserole and the like. It’s only later in life that I’m starting to realize how easy and rewarding soup-making is!
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ali — January 2, 2010 @ 5:27 pm
Hey Kate!!
Ha…yes, lots of soup. (Much of that was thanks to my begging I think — I’ve always been pretty soup-obsessed.) But we did have quite a few casseroles too! Although…what is Danish Shepherd’s Pie??? I’m intrigued… :)
Hope you’re well!
~A
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Lorrie Mccrae — January 8, 2010 @ 6:33 pm Reply
yummmy:P thanks for ur tips i’d love to follow u.anyway happy new year ~~~~~~~~~~~
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Paige Flores — May 11, 2010 @ 11:58 am Reply
Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.:-~
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Worawan — November 16, 2010 @ 11:17 pm Reply
Hello Ali:
Thank you for the soup recipe. It was the very first soup I made for my family and I was not sure at first how it would turn out. The thing is it was really really good (I added 1/2 cup red wine to the soup, too ). My husband and 25 year old step-son raved about it. I am so glad I stumbled upon your blog and got to make this delicious soup. My husband told me to make it for my father-in-law who is coming to town for Thanksgiving. Your soup is that good. I definitely make it again and again. Thanks, Ali, for sharing the recipe.
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lovelyezzie — May 30, 2012 @ 3:45 pm Reply
i made this friday. My whole family was asking me when I was going to make this soup again. On tuesday i told my brother i was going to make it again on friday and screamed out YESSS so loud i thought he was at a football game. This soup is awesome. I and green peas. Thanks for the recipe
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Stacy — September 25, 2012 @ 4:54 pm Reply
Found this on pinterest, made it today and WOW I’m inlove. Thanks!
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Tonya — October 1, 2012 @ 3:06 pm Reply
Do you think this could be made in the crock pot and if so how? I just don’t have time to cook so I love my crock pot!!!
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Nora — October 13, 2012 @ 8:59 pm Reply
Will definitely give it a shot. Most recipes I have come across have been from frozen and packaged products ):
Thank you for sharing! -
Chirs — January 2, 2013 @ 8:28 pm Reply
Ali, I found your recipe while looking for a good hearty soup to feed the family during our cold and rainy week. It looks and sounds delicious and will be trying it tomorrow. I want to add the red wine and the butter roux “extra” dark. Roux early I’m sure but when to add in the Red Wine? Will let you know how it turns out. Yes I’m a guy.
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Stacey — June 20, 2013 @ 6:23 pm Reply
This is super yummy. Thank you for posting it
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Lisa Compton — August 18, 2013 @ 10:57 am Reply
Made this, added peas, barley, and powdered brown gravy mix (not too much, just to thicken a bit) definite do over!!!
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Valarie — November 3, 2013 @ 1:36 pm Reply
I made this soup today. It is delicious. Thank you for suggesting sirloin steak. It is so much better than the tough stew meat. I added condensed tomato soup and Davinci ditalini pasta. This is a winner!!
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CATHY ANTON — March 15, 2014 @ 2:19 pm Reply
EXCELLENT FOR VENOSON STEAK FOR WHICH I HAVE A SURPLUS OF, ANY OTHER WILD GAME RECIPIES WOULD BE GREATLY APPRECIATED. THANK YOU SO MUCH, CATHY
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Russell — April 12, 2016 @ 4:18 pm Reply
I am making it Saturday will use wine probably double the batch
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Hayley @ Gimme Some Oven — April 12, 2016 @ 9:18 pm
Awesome —we hope you enjoy! :)
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Donna — December 31, 2016 @ 3:23 pm Reply
Delicious. Made it twice already. I leave out the potatoes. Double the steak. Add corn, green beans, baby limas. Cooked tiny pasta added to each serving. Pinch of crushed red pepper. Thanks!
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Hayley @ Gimme Some Oven — January 16, 2017 @ 7:54 pm
Thanks for sharing with us, Donna —we’re so happy you enjoyed it and we love the veggies you added —great thinking! :)
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Jennifer — October 7, 2019 @ 11:13 am Reply
This soup was delicious!! My husband kept remarking how good it was :-).
The only addition I made was a few pinches of Herbs De Provences -
Audrey Kidd — November 14, 2020 @ 8:16 pm Reply
Delicious! Made exactly as written and added a cup of frozen corn.
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Sharon — January 26, 2022 @ 6:21 pm Reply
Very good soup. I added a can of green beans and a can of carrots. Very hearty.
