Best 3 Steak And Vegetable Soup Recipes

Indulge in a comforting and flavorful culinary journey with our steak and vegetable soup, a hearty and satisfying dish that combines succulent steak, an array of crisp vegetables, and a rich, savory broth. This classic soup is a testament to the harmony of simple, wholesome ingredients, offering a symphony of flavors and textures that will warm your soul.

In this comprehensive guide, we present a collection of carefully curated steak and vegetable soup recipes, each with its own unique twist. From classic and traditional preparations to modern and innovative variations, our recipes cater to diverse tastes and preferences. Whether you're a seasoned cook or a novice in the kitchen, we've got you covered with step-by-step instructions and helpful tips to ensure success.

Our classic steak and vegetable soup recipe forms the cornerstone of this collection, featuring tender chunks of beef, a medley of colorful vegetables, and a robust broth simmered to perfection. For those seeking a healthier option, our lean steak and vegetable soup offers a lighter version with reduced fat content, while still delivering a satisfying and flavorful experience.

For a hearty and flavorful adventure, explore our slow-cooker steak and vegetable soup, where the magic of slow cooking tenderizes the steak and infuses the broth with deep, rich flavors. If you're short on time, our quick and easy steak and vegetable soup is a lifesaver, offering a shortcut to a comforting and delicious meal without compromising on taste.

Spice enthusiasts will delight in our spicy steak and vegetable soup, where a blend of aromatic spices and peppers adds a vibrant kick to the classic recipe. Vegetarians and vegans can rejoice with our vegetable-only soup, a vibrant and flavorful broth packed with an array of vegetables and grains, offering a satisfying and nutritious meatless meal.

With our diverse collection of steak and vegetable soup recipes, you'll have a comforting and flavorful dish for every occasion. So, gather your ingredients, fire up your stove or slow cooker, and embark on a culinary adventure that will leave you feeling warm, satisfied, and nourished.

Let's cook with our recipes!

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.

KANSAS CITY STEAK AND VEGETABLE SOUP

Kansas City Steak and Vegetable Soup image

Make and share this Kansas City Steak and Vegetable Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 1/2 lbs boneless sirloin, trimmed of fat and cut into 1/2 inch pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped celery
1 cup chopped carrot
1 envelope knorr beef tomato soup mix
1 envelope lipton onion soup mix
4 cups water
1 cup peeled potato, cut into 1/2 inch chunks
1 1/2 cups corn kernels (fresh cut or frozen and thawed)
2 cups green beans, cut into 1-inch pieces

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.

COWBOY STEAK AND VEGETABLE SOUP

Cowboy Steak and Vegetable Soup image

Make and share this Cowboy Steak and Vegetable Soup recipe from Food.com.

Provided by southern chef in lo

Categories Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless beef sirloin (1-inch thick)
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1 tablespoon oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) jar chunky salsa or 1 (16 ounce) jar picante salsa
1 (1 lb) package frozen green beans
1 (1 lb) package frozen potato
1 large onion, chopped
2 red bell peppers, cored and chopped
1 (15 1/2 ounce) can great northern beans, drained and rinsed
1 cup torn fresh spinach

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.

Tips:

Choose the right cut of beef. A chuck roast or flank steak is a good choice for this soup, as it is flavorful and will become tender when cooked slowly.
Brown the beef before adding it to the soup. This will help to develop flavor and give the soup a richer color.
Use a variety of vegetables. This will add flavor, color, and nutrients to the soup. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
Season the soup well. Salt, pepper, and garlic powder are all good choices. You can also add other herbs and spices to taste.
Simmer the soup for at least 1 hour. This will allow the flavors to develop and the vegetables to soften.
Serve the soup with crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

This steak and vegetable soup is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover beef. With a few simple tips, you can make a delicious and satisfying soup that the whole family will enjoy.