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Steak Soup

This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups that will not have to be jazzed up. This is a great cold-weather soup.


Steak Soup
source Allrecipes.com
categories soup
yield Serves 8
prep time 45 min
total time 2hr 15 min

INGREDIENTS
  • 2 Tbsp butter
  • 2 Tbsp vegetable oil
  • 1 ½ lbs lean boneless beef round steak, cut into cubes
  • ½ cup chopped onion
  • 3 Tbsp all-purpose flour
  • 1 Tbsp paprika
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 4 cup beef broth
  • 2 cup water
  • 4 sprigs fresh parsley, chopped
  • 2 Tbsp chopped celery leaves
  • 1 bay leaf
  • ½ tsp dried marjoram
  • 1 ½ cup peeled, diced Yukon Gold potatoes
  • 1 ½ cup sliced carrots
  • 1 ½ cup chopped celery
  • 1 (6 oz) can tomato paste
  • ½ cup chopped leak

    • INSTRUCTIONS
  • 1. 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.
  • 2. Cook and stir until the meat and onion are browned, about 10 minutes.
  • 3. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl.
  • 4. Sprinkle the flour mixture over the browned meat, and stir to coat.
  • 5. In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram.
  • 6. Stir in beef mixture, and bring to a boil.
  • 7. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
  • 8. 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.

    • NOTES
    You can double this batch and freeze some as well; refrigerating makes the soup thicker and more rich.

    NUTRITION