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
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
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
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
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
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
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
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
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
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
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
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
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
This recipe is being revised!!!
Provided by Lynn Socko
Categories Steaks and Chops
Time 2h15m
Number Of Ingredients 12
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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