Hearty Steak Soup Recipes

SLOW-COOKER HEARTY STEAK AND TATER SOUP

Steps:

• Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
• Cover and cook on Low heat setting 8 to 9 hours.
• Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.

HEARTY BEEF SOUP

Steps:

• In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.

STEAK SOUP

Steps:

• Grill the steak to medium rare and set aside
• Dice 1/4 of an onion and saute in Olive Oil on Medium Heat, until they are translucent.
• Add both containers of beef broth to the pan.
• Add Worcestershire and A-1 sauce and stir well to combine.
• Pour in green beans and frozen corn.
• Add salt and pepper - and taste.
• Heat to a simmer.
• Let this simmer for about 30 minutes.
• While the soup is simmering, cut the steak into 1 inch cubes.
• Place the cut steak into 4 separate soup bowls.
• Once the soup has simmered for 30 minutes, pour over the steak in each of the bowls.
• Serve promptly.

HEARTY STEAK SOUP

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth. Add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the beef, tomatoes, mixed vegetables, onion, celery, seasonings and browning sauce if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender.

HEARTY STEAK SOUP WITH NOODLES

Steps:

• In a large kettle, over medium heat, cook and stir steak, onion, bell peppers and garlic in oil until vegetables are tender.
• Add water, tomatoes, bouillon, basil and pepper.
• Bring to a boil, reduce heat and simmer, covered for 40 minutes.
• Add noodles; cook 5 minutes or until noodles are tender.

HEARTY STEAK AND VEGETABLE SOUP

Steps:

• Remove steak from the refrigerator and allow to sit at room temperature for 30 minutes. Salt and pepper the steak generously on all sides. Meanwhile, dice and mince vegetables and herbs.
• Preheat a Dutch oven over medium-high heat with butter. Add the onion and cook for about 2 minutes until it starts to become tender.
• Add steak. Cook for about 5 minutes until browned; stir and cook for another 5 minutes. Toss in the garlic and cook for 2 minutes or until fragrant.
• Slowly pour the beef stock and diced tomatoes into the Dutch oven, followed by the carrots, celery, tarragon, and parsley. Bring to a boil, stir, and then simmer for 30 minutes.
• Stir in potatoes, bring back to a boil, and then simmer for another 30-45 minutes, or until all vegetables are tender.
• Top with fresh parsley, if desired, when ready to serve.

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Gather the ingredients.
• In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
• Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
• Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

STEAK SOUP

Steps:

• 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.
• 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.
• 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.