Hearty Steak Soup With Noodles Recipes

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HEARTY BEEF SOUP



Hearty Beef Soup image

A very filling soup, hearty for a super cold night in Canada.

Provided by Micki Erb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 teaspoon olive oil
1 teaspoon minced garlic
1 onion, diced
2 (26 ounce) containers beef broth
1 pound lean ground beef
1 (14.5 ounce) can diced tomatoes
1 (12 fluid ounce) can tomato juice
1 cup frozen mixed vegetables
½ cup pearl barley
1 teaspoon dried basil
1 teaspoon dried parsley
ground black pepper

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef broth, then add the ground beef. Cook for 10 minutes, stirring and breaking up the ground beef. Mix in the diced tomatoes and tomato juice.
  • Stir in the mixed vegetables, pearl barley, basil, parsley, and pepper. Simmer until the barley is tender, 40 to 50 minutes.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 16.5 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 3.4 g, Protein 14.8 g, SaturatedFat 5.1 g, Sodium 848.2 mg, Sugar 3.6 g

STEAK SOUP



Steak Soup image

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.

Provided by FoodieFamily4

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 19

2 tablespoons butter
2 tablespoons vegetable oil
1 ½ pounds lean boneless beef round steak, cut into cubes
½ cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups beef broth
2 cups water
4 sprigs fresh parsley, chopped
2 tablespoons chopped celery leaves
1 bay leaf
½ teaspoon dried marjoram
1 ½ cups peeled, diced Yukon Gold potatoes
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 (6 ounce) can tomato paste
1 (15.25 ounce) can whole kernel corn, drained

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.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g

HEARTY BEEF SOUP



Hearty Beef Soup image

This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 32 servings (8 quarts).

Number Of Ingredients 15

4 pounds beef top sirloin steak, cut into 1/2-inch cubes
4 cups chopped onions
1/4 cup butter
4 quarts hot water
4 cups sliced carrots
4 cups cubed peeled potatoes
2 cups chopped cabbage
1 cup chopped celery
1 large green pepper, chopped
8 teaspoons beef bouillon granules
1 tablespoon seasoned salt
1 teaspoon dried basil
1 teaspoon pepper
4 bay leaves
6 cups tomato juice

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.

Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

SLOW COOKER STEAK SOUP WITH NOODLES



Slow Cooker Steak Soup with Noodles image

Hearty and Delicious Slow Cooker Steak Soup with Noodles

Provided by Mary Beth

Categories     Soup/Dinner

Time 8h30m

Number Of Ingredients 9

3 pounds sirloin tip roast cut into 1-inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 small onion (minced)
4 cups beef broth
1 tablespoon ketchup
1 16 ounce package uncooked broad noodles

Steps:

  • Combine flour, salt and pepper in a zip-top freezer bag.
  • Add beef cubes and shake to coat.
  • Sautee beef in hot oil in Dutch oven over medium-high heat.
  • Cook until browned then place in bottom of slow cooker.
  • Mix beef broth, ketchup and onions in a bowl.
  • Pour above mixture over beef.
  • Cover and cook on low for 8 hours until beef is tender.
  • Add noodles to slow cooker and cook an additional 20 to 30 minutes until noodles are tender.

Nutrition Facts : Calories 500 kcal, Carbohydrate 47 g, Protein 46 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 144 mg, Sodium 720 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

HEARTY STEAK SOUP



Hearty Steak Soup image

My husband and I live in a small farming community and we've been married for more than 40 years, so I've been cooking for a long time. Our granddaughters love to come and help me cook-especially when the result is this soup. We like it with toasted French bread and a crisp salad for a complete meal.-Waldeane Logan, Butler, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8-10 servings (4 quarts).

Number Of Ingredients 12

1/2 cup butter
1 cup all-purpose flour
6 cups water
2 pounds ground round steak or ground beef, cooked and drained
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen mixed vegetables, thawed
1 cup chopped onion
1 cup chopped celery
1 tablespoon seasoned salt
1 teaspoon salt
1 teaspoon pepper
2 tablespoons browning sauce, optional

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.

Nutrition Facts : Calories 157 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 593mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.

BEEF NOODLE SOUP



Beef Noodle Soup image

Fall-apart beef, rich broth, tender veggies, and noodles come together in my Beef Noodle Soup! Cold nights have met their match with this warming dinner.

Provided by Kathleen

Categories     Soup

Time 2h35m

Number Of Ingredients 15

1/4 cup all-purpose flour
2-4 tablespoons vegetable oil (divided)
2 1/2-3 pounds boneless beef chuck roast (Trimmed and Cut Into 1/2 Inch Cubes)
1 cup carrots (Chopped)
1 cup celery (Chopped)
1 cup yellow onion (Chopped)
4 large garlic cloves (Minced)
2 (32-Ounce) low sodium beef broth
1 tablespoon Better than Bouillon (beef flavor)
1 1/2 teaspoons Italian seasoning
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
2 sprigs thyme
2 cups dried egg noodles

Steps:

  • Sprinkle beef cubes with all-purpose flour and toss to coat evenly, shaking off excess.
  • In a large stock pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat to a plate with a slotted spoon, and set aside.
  • In the same pot, saute onion, carrots, celery, and garlic over medium-low heat, until soft, about 8 minutes. Add beef back to the pot. Pour in beef broth.
  • Add Better than Bouillon, Italian seasoning, salt, pepper, bay leaves, and thyme and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender.
  • Add noodles and simmer just until tender. Adjust seasoning as needed. Serve.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 750 kcal, Carbohydrate 31 g, Protein 64 g, Fat 40 g, SaturatedFat 20 g, Cholesterol 211 mg, Sodium 3531 mg, Fiber 3 g, Sugar 6 g

HEARTY STEAK SOUP WITH NOODLES



Hearty Steak Soup With Noodles image

This is a great soup that I found on a bag of Mrs. Grass Egg Noodles. I tried it tonight and found it was delicious enough to post for you all to enjoy. Very hearty soup and easy to prepare in one pot.

Provided by Carrie in Indiana

Categories     Steak

Time 1h

Yield 3 quarts

Number Of Ingredients 11

1 1/2 lbs lean sirloin steaks or 1 1/2 lbs round steaks, cut into cubes (I used stew beef)
1 cup chopped onion
3/4 cup chopped bell pepper (I used yellow and red)
2 cloves garlic, chopped
2 tablespoons olive oil
6 cups water
1 (28 ounce) can diced tomatoes
2 tablespoons instant beef bouillon or 6 beef bouillon cubes
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fresh ground pepper
8 ounces fine egg 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.

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.

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