Name: Steak Soup
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 8
Ingredients: 2 tablespoons butter; 2 tablespoons vegetable oil; 1.5 pounds lean boneless beef round steak, cut into cubes; 0.5 cup chopped onion; 3 tablespoons all-purpose flour; 1 tablespoon paprika; 1 teaspoon salt; 0.25 teaspoon ground black pepper; 4 cups beef broth; 2 cups water; 4 sprigs fresh parsley, chopped; 2 tablespoons chopped celery leaves; 1 bay leaf; 0.5 teaspoon dried marjoram; 1 (15.25 ounce) can whole kernel corn, drained; 1.5 cups peeled, diced Yukon Gold potatoes; 1.5 cups sliced carrots; 1.5 cups chopped celery; 1 (6 ounce) can tomato paste

Cook Time: 90 minutes

Beef and Vegetable Soup

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

2 tablespoons butter
2 tablespoons vegetable oil
1 pounds lean boneless beef round steak, cut into cubes
cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
teaspoon ground black pepper
4 cups beef broth
2 cups water
4 sprigs fresh parsley, chopped
2 tablespoons chopped celery leaves
1 bay leaf
teaspoon dried marjoram
1 (15.25 ounce) can whole kernel corn, drained
1 cups peeled, diced Yukon Gold potatoes
1 cups sliced carrots
1 cups chopped celery
1 (6 ounce) can tomato paste

Directions

Heat butter and oil in a large skillet over medium heat until the foam from the butter disappears.
Add beef and onion to the skillet and cook, stirring frequently, until browned (about 10 minutes).
While the beef is cooking, combine flour, paprika, salt, and pepper in a small bowl.
Sprinkle the flour mixture over the browned beef and stir to coat. Set the beef mixture aside.
In a large soup pot, pour in the beef broth and water.
Stir in chopped parsley, celery leaves, bay leaf, and marjoram.
Carefully add the beef mixture to the soup pot, and bring the contents to a boil.
Once boiling, reduce the heat to medium-low, cover, and let it simmer, stirring occasionally, for about 45 minutes, or until the meat is tender.
Add corn, potatoes, carrots, celery, and tomato paste to the pot. Stir everything well.
Bring the soup back to a simmer and cook uncovered for 15 to 20 minutes, or until the vegetables are tender and the soup has thickened.
Remove the bay leaf and serve the soup hot.

Recipe Tips

You can double the recipe and freeze some for later use.
Refrigerating the soup will make it thicker and richer in flavor.

Nutrition Facts (per serving)

Nutrition	Amount
Calories	361
Total Fat	13g (17% Daily Value)
Saturated Fat	5g (23% Daily Value)
Cholesterol	84mg (28% Daily Value)
Sodium	1118mg (49% Daily Value)
Total Carbohydrate	27g (10% Daily Value)
Dietary Fiber	4g (16% Daily Value)
Total Sugars	6g
Protein	36g (72% Daily Value)
Vitamin C	27mg (30% Daily Value)
Calcium	66mg (5% Daily Value)
Iron	5mg (30% Daily Value)
Potassium	888mg (19% Daily Value)

Comments

Joshua Harris

06/22/2024 11:40:24 PM

I am excited to share the first review. This soup was absolutely fantastic! I have always enjoyed soup but have had difficulty with vegetable/tomato/beef-based ones in the past. They never tasted quite like how my mom made them. However, this one nailed it. I followed the recipe exactly and was thoroughly satisfied. It would be even better with some added green beans or peas for extra nutrition and color. The flavor was rich and satisfying, making this my new favorite vegetable soup recipe. Thank you for sharing such a wonderful dish!

Victoria Rivera

11/05/2022 11:51:21 PM

Delicious and simple soup recipe. Following advice from other reviews, I reduced the tomato paste and skipped the potato and marjoram. Instead of using two pots, I started by browning the steak, then cooked the veggies in the same pot. Added tomato paste, broth, salt, and pepper. Let the flavors blend and served the soup with grilled cheese sandwiches.

Ashley Scott

12/05/2022 09:41:35 PM

Rewritten review: This recipe is fantastic! I had some leftover expensive steak that I usually don't enjoy reheating, but this dish was an exception. After reading the reviews, I made a few adjustments. I followed the directions to brown the onions for 10 minutes, but only braised the leftover steak for a minute or two as it was already cooked. Instead of using flour and water, I opted for beef stock, which added a rich flavor. I also reduced the cooking time to just 20 minutes for the veggies and meat. My husband, who is a bit picky, loved it as well.

Kenneth Clark

04/06/2025 10:22:03 AM

I found this recipe to be excellent, although I made a few modifications (I know, I usually don't like it when people do that either). I'm currently staying with my daughter, and we didn't have marjoram or parsley, so we substituted oregano. Additionally, I included 1 teaspoon of garlic powder (I love adding garlic to almost every dish) and reduced the amount of tomato paste to 2 tablespoons. The dish didn't thicken as expected, but we decided to cook it in the crockpot instead of on the stovetop. Next time, I'll increase the amount of beef and potatoes slightly. Nevertheless, it was definitely worth the time and effort.

Julie Martinez

05/01/2024 01:20:07 PM

This recipe was fantastic! I coated the steak in flour and browned it, then added red wine for deglazing and some extra potatoes. The flavors really developed and it tasted even more delicious the following day!

Cynthia Flores

08/21/2023 03:40:17 PM

I cooked filet mignon just the way I like it, then chopped it up and added it to the soup. I opted not to use potatoes, but I did throw in a few red chili flakes for some extra flavor. The end result was a delicious and savory dish that I thoroughly enjoyed.