Behold – one of my absolute favorite meals as a kid.
Vegetable. Beef. Soup.
And no, I’m not referring to the icky stuff from the can. I’m talking about Mom’s homemade, warm, savory, absolutely delicious vegetable beef soup. YUM. Now that I’m living in Kansas City, I’ve discovered that this retro soup is fondly referred to around here as “steak soup”. But whatever you call it — it’s still a favorite!
So while we’re still in the middle of this ridiculous blizzard here, and to console myself after having had my car stuck/pushed out of the snow not once, or twice, but THREE times this week (add to that a flat tire this morning on the ice – yikes!)….decided it was definitely some time for some good ol’ comfort food. So I offer you a favorite. Kids like it. Grown-ups like it. Even guys who are anti-soup will light up when they hear about the main ingredient. :)
Steak Soup (Vegetable Beef 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.
Did you make this?Let me know how it turned out in the comments below!
Will definitely give it a shot. Most recipes I have come across have been from frozen and packaged products ):
Thank you for sharing!
Do you think this could be made in the crock pot and if so how? I just don’t have time to cook so I love my crock pot!!!
Found this on pinterest, made it today and WOW I’m inlove. Thanks!
i made this friday. My whole family was asking me when I was going to make this soup again. On tuesday i told my brother i was going to make it again on friday and screamed out YESSS so loud i thought he was at a football game. This soup is awesome. I and green peas. Thanks for the recipe
Hello Ali:
Thank you for the soup recipe. It was the very first soup I made for my family and I was not sure at first how it would turn out. The thing is it was really really good (I added 1/2 cup red wine to the soup, too ). My husband and 25 year old step-son raved about it. I am so glad I stumbled upon your blog and got to make this delicious soup. My husband told me to make it for my father-in-law who is coming to town for Thanksgiving. Your soup is that good. I definitely make it again and again. Thanks, Ali, for sharing the recipe.
Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.:-~
yummmy:P thanks for ur tips i’d love to follow u.anyway happy new year ~~~~~~~~~~~
You had a very soup-filled childhood! Egg drop soup, beef soup, shrimp boils, etc. What a lucky girl!
My childhood was marked by one-dish casseroles: goulash, Danish Shepperd’s Pie, tater tot casserole and the like. It’s only later in life that I’m starting to realize how easy and rewarding soup-making is!
Hey Kate!!
Ha…yes, lots of soup. (Much of that was thanks to my begging I think — I’ve always been pretty soup-obsessed.) But we did have quite a few casseroles too! Although…what is Danish Shepherd’s Pie??? I’m intrigued… :)
Hope you’re well!
~A
The beef in this looks great! I’ve been lving soup lately. Its so easy to make, and so nice in this freezing cold weather we’ve been having
Hi Ali,
I just made some steak soup today and dumb me, didn’t think about checking your blog first. So, I’ve gone back and added some “missing ingredients” from the first recipe and now I’m about ready to serve Emily, JR and Mom some of your modified soup. (I plan to take out the bay leaf before serving. Didn’t want it to get caught in anyone’s teeth!)
Hoping to taste some of your rum cake before the end of the year!
Hey Jim!
Ha! Got this post late, but Emily told me about the soup — fun! Lots of steak soup in Kansas City last week. ;) Hope it went well, and that you all had a wonderful New Year’s! See you soon!
~A