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.
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.
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.
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
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
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.
KANSAS CITY STEAK SOUP
This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.
Provided by CHEFSHAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
- Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
- In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 13.3 g, Cholesterol 17.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 893.5 mg, Sugar 2.1 g
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