SPICY STEAK HOUSE SOUP
Make and share this Spicy Steak House Soup recipe from Food.com.
Provided by looneytunesfan
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink.
- Stir in the potatoes, broth, steak sauce, chili powder, cumin, and cayenne. Bring to a boil.
- Reduce heat; cover and simmer for 30 to 35 minutes or until potatoes are tender. Garnish with parsley.
Nutrition Facts : Calories 303.6, Fat 15.4, SaturatedFat 5, Cholesterol 48.2, Sodium 790.2, Carbohydrate 26.4, Fiber 3, Sugar 2, Protein 15.2
STEAKHOUSE SOUP
Enjoy a steak dinner in a bowl with this super simple, hearty steak soup. Because of the chili powder and cayenne pepper, it packs a little heat, but the recipe can easily be adjusted if you're cooking for young ones. -Erica Schmidt, Kansas City, Kansas
Provided by Taste of Home
Time 8h15m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
Steps:
- Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 874mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
O'CHARLEY'S PEPPER STEAK SOUP
Make and share this O'charley's Pepper Steak Soup recipe from Food.com.
Provided by randy525
Categories Steak
Time 45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter or margarine in a small stockpot or Dutch oven set over.
- medium-high heat. When butter foams, add onions, green pepper and
- celery.
- Stir to coat. Cook 4 to 5 minutes, or until vegetables begin to soften
- and.
- brown. Add flour, and cook 2 to 3 minutes more, stirring often.
- When flour smells "nutty" and is browned, add water. Cover, and bring
- to a.
- boil. Add bouillon cubes. Stir until blended.
- Add half-and-half, potatoes, black pepper and cayenne pepper. Simmer 15
- to.
- 20 minutes. Add steak chunks; simmer 10 minutes. Mix cold water with.
- cornstarch. Add to soup; cook to thicken. Mixture will be almost thick.
- enough to eat with a fork, and salty from the bouillon cubes. (Do not
- add.
- extra salt.).
Nutrition Facts : Calories 131.2, Fat 10.4, SaturatedFat 6.1, Cholesterol 32.3, Sodium 169.5, Carbohydrate 5.9, Fiber 0.3, Sugar 0.5, Protein 3.8
STEAK SOUP
Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 319 calories, Fat 13g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1112mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.
STEAK SOUP
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
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
SPICY CHUCK-WAGON SOUP
Field editor Kelly Thornberry from La Porte, Indiana, shares a thick and hearty beef soup full of rich spicy flavor.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. , In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.
Nutrition Facts :
OUTBACK STEAK HOUSE WALKABOUT SOUP
Another copykat recipe from my book. The book says if you can boil water and slice onions you can make this soup (serves 4 as a appetizer).
Provided by southern chef in lo
Categories Onions
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the water to boiling in a large pot. Add the bouillon cubes and dissolve.
- Cut the onion into thin slices, then quarter the slices and add to the broth.
- Add salt and pepper.
- Bring the mixture back to a boil. Turn down the heat and simmer uncovered for 1 hour while stirring.
- Sift the flour into the soup and continue to stir until smooth. Be careful when you stir so you do not tear the onions. As the soup continues to cook, any lumps should dissolve after 30 minutes of additional simmering.
- Add the cream and 1 cup of cheddar cheese; continue to simmer the soup for another 5 to 10 minutes.
- Serve the soup hot after sprinkling a tablespoon of each of the cheeses on top.
Nutrition Facts : Calories 512.4, Fat 36.8, SaturatedFat 22.9, Cholesterol 125.6, Sodium 2096.5, Carbohydrate 30.4, Fiber 1.9, Sugar 5.1, Protein 16.1
SOUTHWESTERN STEAK SOUP
I made this up to use leftover grilled steak. It's a delicious, hearty soup that is perfect with a salad and some homemade biscuits or beer bread on the side. Almost any kind of steak should work, although we usually grill New York, porterhouse, or sirloin. If you don't usually have leftover steak, you can always grill an extra one just so you can make this soup! You can adjust the heat by using a milder or hotter salsa, adding cayenne or chipotle, or adding jalepeno or other hot peppers.
Provided by Halcyon Eve
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in 6 quart saucepot over medium heat. Saute onions until tender.
- Add garlic and saute 1 minute.
- Add remaining ingredients, except garnishes, all at once. Bring just to a boil, reduce heat, and simmer 15-20 minutes or until hot all through and flavors are blended. Serve garnished as desired.
Nutrition Facts : Calories 292.7, Fat 3.7, SaturatedFat 0.4, Sodium 514.1, Carbohydrate 52.8, Fiber 16.6, Sugar 7.4, Protein 15.8
SPICY STEAK HOUSE SOUP~ROBYNNE
My husband is a meat and potatoes kinda guy, so this easy recipe was perfect for him. Increase or decrease the spice to fit your families preference. I made the mistake the second time I made this soup by using Emeril's spicy steak sauce...lesson learned. Too spicy for us! I keep diced canned new potatoes in my pantry and...
Provided by Robynne Glenn
Categories Beef Soups
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce the heat; cover and simmer for 30-35 minutes or until the potatoes are tender. Garnish with parsley.
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