I've had many beefy soups in my lifetime...vegetable beef, beefy barley soup, stews, etc. But I've never heard of steak soup. At least not until I moved to Kansas. I guess it's a Kansas City thing...but it should be a whole world thing! My husband ordered steak soup from a local restaurant once and it was so good! I decided to start my search for a steak soup recipe. It's basically a steak dinner in soup form. Kinda sounds funny when I describe it that way, but it is so hearty and filling. You have to give it a try!
It's more of a cross between a stew and soup. Packed full of yummy vegetables and chunks of steak. Sounds like a perfect meal to me!
Steak Soup adapted from Gimme Some Oven
2 TBS olive oil
1 lb steak, cut into 1" cubes (buy the cheapest lean steak...whatever is on sale)
1 TBS minced garlic
1 large onion, diced
6 medium carrots, diced
4 celery ribs, diced
1 lb potatoes, pealed and cubed
16 oz frozen mixed vegetables
8 cups beef broth (or water and boulion, beef stock, whatever you prefer)
2 bay leaves
14 oz can diced tomatoes, undrained
14 oz can stewed tomatoes, undrained
2 TBS worcestershire sauce
1 TBS italian seasoning
1 tsp seasoned salt
1/2 cup flour
1/2 cup butter
Fresh ground black pepper and salt to taste
- In a large pot heat 1 TBS olive oil over medium-high heat
- Add steak and cook until well browned (do this in batches if you need to...you don't want to crowd the pan)
- Remove steak with a slotted spoon and set aside
- Add remaining olive oil to the pot, reduce heat to medium, and add the onion
- Saute while stirring occasionally for about 5 minutes or until onion is tender
- Add garlic and cook an additional minute
- Stir in carrots, celery, and potatoes and saute for about 3 minutes
- Remove veggies and set aside
- Melt 1/2 cup butter
- Add flour and stir in cooking for about 2-3 minutes or until a roux is formed
- Gradually add 2 cups of broth (water, stock, or whatever you are using) while whisking until smooth
- Stir in remaining broth, tomatoes, worcestershire, italian seasoning, seasoned salt, bay leaves, veggies, and steak
- Bring to a boil over medium heat and then reduce heat to low and simmer for 1-2 hours or until vegetables and steak are tender
- Season to taste with salt and fresh cracked pepper and ENJOY!
This is such a yummy soup and I am so happy to have found a great recipe so I can make it at home. Even though I love the restaurant my hubby got this at we would definitely go broke eating there all the time. You can freeze the leftovers into individual containers for easy lunches too. A perfect way to enjoy a hearty warm meal on chilly nights and days!
The nutrition information is per serving. This recipe yields approximately 10 servings.