Best 7 Vegetable Steak Soup Recipes

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Indulge in a hearty and flavorful journey with our diverse collection of vegetable steak soup recipes. From classic and comforting to unique and innovative, these delectable soups offer a symphony of flavors to tantalize your taste buds. Embark on a culinary adventure as we explore the depths of this versatile dish, showcasing the vibrant colors, textures, and aromas that make vegetable steak soup a true delight. Each recipe presents a distinct culinary narrative, catering to various dietary preferences and taste profiles, ensuring an unforgettable dining experience. Whether you're a seasoned cook or a novice in the kitchen, prepare to be inspired by the creativity and ease of these vegetable steak soup creations.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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.

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

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.

VEGETABLE STEAK SOUP



Vegetable Steak Soup image

Your crew will chase away winter's chill with a spoon when you cook up this hearty soup. It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak. -Brigitte Schultz, Barstow, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 12

1 pound beef top sirloin steak, cut into 1/2-inch cubes
1/4 teaspoon pepper, divided
2 teaspoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups cubed peeled potatoes
1-1/4 cups water
2 medium carrots, sliced
1 tablespoon onion soup mix
1 tablespoon dried basil
1/2 teaspoon dried tarragon
2 tablespoons cornstarch
1/2 cup white wine or additional beef broth

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.

Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 660mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

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

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.

STEAK 'N' VEGETABLE SOUP



Steak 'n' Vegetable Soup image

This hearty soup calls for lots of fresh herbs to enhance the flavor of the other ingredients. Serve steaming bowls alongside a green salad and baking powder biscuits. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable. This recipe comes from Edie DeSpain. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting this for safe keeping.

Provided by internetnut

Categories     Weeknight

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb boneless beef top sirloin steak, cut into 1/2-inch cubes
1 cup chopped onion
2 teaspoons canola oil
2 cups cubed red potatoes
1 cup chopped carrot
1 cup frozen peas
14 ounces beef broth
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 270.9, Fat 14.7, SaturatedFat 5, Cholesterol 51.3, Sodium 888, Carbohydrate 15.8, Fiber 2.8, Sugar 3.8, Protein 18.8

STEAK & VEGETABLE SOUP



Steak & Vegetable Soup image

This recipe is being revised!!!

Provided by Lynn Socko

Categories     Steaks and Chops

Time 2h15m

Number Of Ingredients 12

1/4-1/2 c butter or olive oil
4 c steak
1 c carrots thinly sliced
1 c celery, finely diced
1 c onion, diced
2 clove garlic, minced
4 c beef stock, unsalted
1 can(s) 15 oz diced tomatoes, no salt added
1 can(s) 15 oz diced tomatoes w/oregano, basil, and garlic, no salt added
4 medium red or yellow potatoes, cut into bite size pieces
8 oz frozen peas
salt & pepper to taste

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

Tips:

  • Use fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
  • Don't be afraid to experiment with different vegetables. This recipe is a great starting point, but you can add or remove vegetables as you like.
  • Roast the vegetables before adding them to the soup. This will caramelize the vegetables and give them a deeper flavor.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of the soup.
  • Season the soup to taste. Add salt, pepper, and other herbs and spices as desired.
  • Serve the soup with a side of bread or salad. This will make a complete and satisfying meal.

Conclusion:

Vegetable steak soup is a delicious, healthy, and easy-to-make meal. It's perfect for a weeknight dinner or a casual lunch. With its simple ingredients and customizable flavor, this soup is sure to become a family favorite.

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