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5 from 4 votes

Steak Soup (Vegetable Beef Soup)

You’ll love this easy Steak Soup (Vegetable Beef Soup) recipe! Quick and easy meal to make, and delicious!
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: Soup
Cuisine: American
Keyword: 4th of july, beef, game day, thanksgiving
Servings: 6 -10 cups soup

Ingredients

  • 3 Tbsp. olive oil
  • 1 lb. sirloin steak or beef stew meat (or whatever lean steaks are on sale!), cut into about 1″ cubes
  • 1 large onion chopped
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 lb. potatoes (choose your favorite – Russett Yukon, red, etc.), diced and peeled (optional)
  • 8 cups low-sodium beef stock (or more if you like lots of broth)
  • 2 bay leaves
  • 1 (28 oz.) can diced tomatoes with juice
  • 1 Tbsp. worcestershire sauce
  • 1 Tbsp. Italian seasonings
  • 1 tsp. garlic powder
  • 1 tsp. seasoned salt (yep!!)
  • lots of freshly-ground black pepper
  • salt to taste

Instructions

  • In a large pot, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak, and remove the steak similarly once it is cooked.
  • Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes. Add the carrots, celery and potatoes, and continue sauteing for another 3 minutes.
  • Add the next seven ingredients (beef stock through seasoned salt) and the cooked steak to the pot, and stir to combine. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits from cooking the steak. Reduce the heat, cover pot, and simmer for 1-2 hours (the more the merrier – especially for tenderizing the meat and seasoning the broth). Just before serving, season with salt and lots of freshly-ground black pepper. Then serve.