Best Vegetable Steak Soup Recipes

STEAK AND VEGETABLE SOUP

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.

KANSAS CITY STEAK AND VEGETABLE SOUP

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

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.

VEGETABLE STEAK SOUP

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.

COWBOY STEAK AND VEGETABLE SOUP

Steps:

• Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
• In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
• Heat large saucepan over medium-high heat until hot.
• Add the beef mixture; cook and stir for 4-5 minutes or until browned.
• Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
• Bring to a boil over medium-high heat.
• Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
• Stir in the beans and cook 4-5 minutes or until heated thoroughly.
• Stir in the spinach.

STEAK 'N' VEGETABLE SOUP

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.

STEAK & VEGETABLE SOUP

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.

STEAK & VEGETABLE SOUP

Steps:

• 1. Cut roast or steak into bite size pcs.
• 2. Chop onion, slice celery and carrots as thinly as possible, I used my mandolin, and mince garlic. Place veggies and meat in large soup pot with olive oil or butter. Simmer until veggies are tender and meat is brown, add canned tomatoes and beef stock. Simmer 1 hr. longer. Skim any excess fat from top.
• 3. Add potatoes and frozen peas and simmer about 30 min. longer until potatoes are fork tender.
• 4. Serve with some fresh bread. https://www.justapinch.com/recipes/bread/other-bread/italian-bread-bread-machine-oven.html?p=1

STEAK AND VEGETABLE SOUP

Steps:

• In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onions. Combine the flour, paprika, and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender. , Add the potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, for 15 minutes. Discard bay leaf before serving.

STEAK AND VEGETABLE SOUP

Steps:

• Pat steak dry. Heat oil in a heavy 4- to 5-quart pot over medium-high until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes; transfer to a plate.
• Cook onions, carrots, celery, garlic, thyme, 1⁄2 tsp salt, and 1⁄2 tsp pepper over medium, stirring occasionally, until softened, about 8 minutes.
• Stir in potatoes, tomatoes with juice, broth, and 4 1⁄2 cups water; simmer, partly covered, until potatoes are tender, about 15 minutes. Stir in kale. Cook until tender, about 5 minutes. Add steak with meat juices and noodles; season with salt and pepper, if needed.
• KITCHEN COUNTER:
• Serves: 6. Per Serving: 340 calories, 39g carbs, 25g protein, 9g fat, 60mg cholesterol, 850mg sodium, 5g fiber