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Steak Soup

Steak Soup

  • Prep

    45 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 15 m
FoodieFamily4

FoodieFamily4

This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1118 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
  2. In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
  3. Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.
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Reviews

Soup Loving Nicole
93

Soup Loving Nicole

10/14/2010

I am thrilled to be the first review. This soup was EXCELLENT! I love soup but have always struggled with veggie/tomato/beef based ones. They just never turn out like I remember mom making. Not until this one that is. I made exactly as written and was very pleased. This would be good with some green beans or peas for added nutrition and color too. Very good full bodied flavor and this will be my go to veggie soup. Thank you so much for sharing!

Corinne
44

Corinne

10/25/2010

I should have more carefully read the reviews for this before making it. I would have either cut WAY down on the tomato paste, or completely omitted it. I was really excited about this soup as I was making it and then when I added the tomato paste, it turned the nice beef broth into a very strong tomato broth. If you love a strong tomato flavor to your steak soup, then this is a great recipe for you. If i make this again, I will definitely omit the paste. Otherwise, this would be a wonderful recipe.

Kathleen
42

Kathleen

1/26/2011

YUM!!! The broth for this is fantastic! I only had a tsp of Paprika left in my spice jar, so that is all I used. After reading the reviews, I only used 3 oz of tomato paste and that was perfect for my taste. I substituted peas for the corn and it gave it the perfect hint of color! Will be my go to recipe for sure!

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