Best 3 Steak And Kale Soup Recipes

Indulge in a hearty and flavorful journey with our Steak and Kale Soup, a culinary masterpiece that harmonizes the robust flavors of tender steak, earthy kale, and a symphony of aromatic vegetables. This delectable soup promises to warm your soul on chilly evenings and nourish your body with a symphony of wholesome ingredients. Embark on a culinary adventure as we unveil the secrets behind this comforting and satisfying dish. Discover the art of selecting the perfect steak, the technique of sautéing vegetables to perfection, and the delicate dance of flavors that create a broth that is both rich and refreshing. Complement your meal with a selection of crusty bread or a crisp salad, and elevate your dining experience to new heights.

Let's cook with our recipes!

STEAK-N-VEGETABLE SOUP

Steak-n-Vegetable Soup image

This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. -Rebecca Ridpath, Cedar Park, Texas

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 package (16 ounces) frozen vegetables for stew, thawed
1 jar (16 ounces) picante sauce
2 cans (14-1/2 ounces each) beef broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup fresh baby spinach

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.

Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1144mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

KALE SOUP

Kale Soup image

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 2

Ingredients

1 bunch kale, washed
Vegetable or bean soup

Steps:

Cut kale into 2-by-3-inch pieces.
Stir into simmering vegetable or bean soup. Cook until tender, 5 to 6 minutes.

STEAK AND VEGETABLE SOUP

Steak and Vegetable Soup image

Provided by Gina Marie Miraglia Eriquez

Categories Soup/Stew Potato Valentine's Day Dinner Lunch Steak Kale Carrot Winter Noodle Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 13

Ingredients

1/2 pound boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, thinly sliced
2 celery ribs, halved lengthwise and thinly sliced crosswise
3 garlic cloves, finely chopped
2 teaspoons finely chopped thyme
1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 cup diced tomatoes with some juice (from a 14-oz can)
1 3/4 cups beef broth
2 1/4 cups water
2 cups chopped kale leaves
1 cup medium egg noodles, cooked

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.

Tips:

Choose the right steak: For this soup, a tough, flavorful cut of beef like chuck roast or flank steak is best. These cuts will become tender when cooked slowly in the soup.
Brown the steak: Browning the steak before adding it to the soup helps to develop its flavor and create a richer broth.
Use a variety of vegetables: This soup is a great way to use up leftover vegetables. Add any vegetables you like, such as carrots, celery, onions, potatoes, or green beans.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use beef broth, chicken broth, or vegetable broth, depending on your preference.
Season the soup to taste: Season the soup with salt, pepper, and other herbs and spices to taste. You can also add a splash of red wine or Worcestershire sauce for extra flavor.
Serve the soup with crusty bread or crackers: This soup is delicious served with crusty bread or crackers for dipping.

Conclusion:

This steak and kale soup is a hearty, flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying soup, give this steak and kale soup a try.