Steak Soup Recipe - Allrecipes.com
Steak Soup Recipe
  • READY IN hrs

Steak Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs 15 mins

Directions

  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. 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.
  2. 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.
  3. 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.
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Footnotes

  • Cook's Note
  • You can double this batch and freeze some as well; refrigerating makes the soup thicker and more rich.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2010

I am thrilled to be the first review. This soup was EXCELLENT! I love soup but have always struggled with veggie/tomato/beef based ones. They just never turn out like I remember mom making. Not until this one that is. I made exactly as written and was very pleased. This would be good with some green beans or peas for added nutrition and color too. Very good full bodied flavor and this will be my go to veggie soup. Thank you so much for sharing!

 
Most Helpful Critical Review
Oct 25, 2010

I should have more carefully read the reviews for this before making it. I would have either cut WAY down on the tomato paste, or completely omitted it. I was really excited about this soup as I was making it and then when I added the tomato paste, it turned the nice beef broth into a very strong tomato broth. If you love a strong tomato flavor to your steak soup, then this is a great recipe for you. If i make this again, I will definitely omit the paste. Otherwise, this would be a wonderful recipe.

 
Jan 26, 2011

YUM!!! The broth for this is fantastic! I only had a tsp of Paprika left in my spice jar, so that is all I used. After reading the reviews, I only used 3 oz of tomato paste and that was perfect for my taste. I substituted peas for the corn and it gave it the perfect hint of color! Will be my go to recipe for sure!

 
Oct 27, 2010

This is very good. It taste like beef stew soup. After reading the reviews and some saying the tomato paste was too much I added it a Tablespoon at a time and used about half the can which was enough for my taste. The marjoram and paprika flavor is nice and while the meat was simmering I added 1/2 c. cabernet wine (dry red wine) which enhanced and brought together the flavors. It took a little longer for my meat to cook to tender. I felt no need to thicken this soup further as it is soup and not stew. Flavors developed more after allowing to rest. Delicious and great with a hunk of crusty bread.

 
Nov 30, 2011

Very easy and absolutely delicious. I used top sirloin as another reviewer suggested instead of round steak because I wanted to be sure it was tender. And since some other reviewers were not fans of the tomato paste I just added a bit of the concentrated tomato paste that comes in a tube until it tasted the way I wanted to and it was perfect. I will definitely make this again.

 
Oct 18, 2010

Really good. Using top sirloin insures the beef to be more tender than top round. Putting in crockpot is great.

 
Feb 16, 2011

What I love most about AllRecipes is that I can look at several recipes and gather ideas for the perfect dish. In another recipe the author added diced cabbage. I tweaked that in this recipe to adding kale, for both color and nutrition. I used two small cans (5.5 oz) of V8 juice and skipped the tomato Paste altogether. Not a fan Of tomoto-ey things. Lastly, I replaced the potatoes with barley because of the nutritional benefits it brings. Very yummy.

 
Jan 12, 2013

Anxious to try this on the advice of a friend, I easily found this soup one of the best I've tried from AR! Echoing many of the reviews, I think it's safe to use as much/little tomato paste as you deem necessary. Since I added a 28 oz can of whole tomatoes (to which I gave a rough chop), I only added 2-3 Tbsp tomato paste since I didn't want to overpower the rest of the soup. I doubled the broth (approximately 9 c total liquid) and used a mix of both beef and chicken bases to taste dissolved in water. I also added about 1/2 c red wine (pinot noir) to the broth while it simmered, as well as a few good sloshes of worchestershire when browning the meat (used top sirloin and glad I did, although I simmered close to an hour to get the desired tenderness I wanted). Omitted the corn and subbed some diced cabbage instead. Needed to use up some sliced button mushrooms, so I sauteed them as I usually do and tossed them in right before serving. Followed recommended spice measurements, but as a garlic lover, I added a couple cloves of sliced garlic to the simmering broth, as well as some garlic powder while the entire soup simmered the final minutes. Smelled delicious and was certainly a welcome dinner on this frigid night. Served with crescent rolls, but next time, a good hunk of crusty bread would be the winning accompaniment for me. Will absolutely make this again!

 

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 36 g
  • 72%
  • Sodium
  • 1118 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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