Best Comforting Steak Soup Recipes

COMFORTING STEAK SOUP

Comforting Steak Soup image

When the weather is cold and it is snowy outside I love to make this soup. It is relativly inexpensive but has so much flavor. Very different from any steak soup I have tried. My kids actually get excited when I make this soup. I have had this recipe for years and believe it may have originated from Lady's Home Journal and modified just a tad. I would add a "serve with" but think it is good for the whole meal.

Provided by Camaro Chic

Categories Meat

Time 50m

Yield 11 cupps, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs ground beef
1 cup diced onion
1 1/2 cups diced carrots
1 cup chopped celery
1 tablespoon chopped garlic
3 (14 1/2 ounce) cans chicken broth
1 (16 ounce) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce
1/2 teaspoon ground pepper
8 tablespoons butter
1/2 cup flour

Steps:

Brown ground beef over med-high heat in a dutch oven. Add onions, carrots, celery and garlic. cook 10-12 minutes until veggies are softened.
Add chicken broth, tomatoes, worchestershire, red pepper sauce, and ground pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
Meanwhile melt butter in small saucepan. Stir in flour. Cook over medium-high heat, stirring until golden brown. Whisk into soup. Cover and simmer 15 minutes more.

Nutrition Facts : Calories 510.6, Fat 34.1, SaturatedFat 16.8, Cholesterol 117.8, Sodium 1099.8, Carbohydrate 22.1, Fiber 3.4, Sugar 4.2, Protein 28.8

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

Ingredients

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

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