Reviewed: Feb. 26, 2012

Wow, I LOVED this soup. Thank you so much for sharing! I did do a few things different....not because of taste but because I wanted, health wise, more bang for my buck (and also had these things in the refrigerator to use up). I added sweet potatoes, peas, and about a half cup of shredded cabbage (for color and vitamins) and also put in a handful of Quinoa, which I do with almost all my soups! Just adjust other ingredients to make room. I also put about 1/8 cup of the tomato paste (I freeze mine and use in soups). The next day it was even better...more like a stew/soup and very tasty (if you prefer more broth, just add it)! You have a winner here and I thank you so much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cheri

Reviewed: Jan. 12, 2012

I used left over prime rib roast, cubed, and this was delicious. Next time though, I will cut the tomato paste down as I felt it over-powered all of the other rich flavors. Served this with Beer Bread and hubby loved it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AndreaZ

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Reviewed: Jan. 8, 2012

Great recipe! Used smokey paprika and reduced tomatoe paste to about 2 Tbs.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Dec. 19, 2011

This is my first time rating a recipe. My husband LOVED this. He was distracted at work the next day thinking about leftovers. Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cbrady2009

Reviewed: 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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Ellen

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Reviewed: Nov. 11, 2011

yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Erpster

Reviewed: May 18, 2011

I had leftover medium rare Top Sirloin I had marinated and grilled for a party. The next day I googled "steak soup recipe" and found this one. A keeper! Because my steak was already grilled to medium rare I did not put it in with the onions until about a minute before the time came to coat the onion and steak mixture. I sliced it more thin than cubed so there were more "pieces" in the soup. I used Vidalia onions, because they are my fave when I can get them in California. I left out the celery leaves, only because I have family that inexplicably dislikes the the taste of celery. Otherwise I followed the recipe to a "T." Super well received, and the recipe was requested! When I make it again I might add a little more broth because after refrigerating it was much less "soup like." But it was still good. I had some leftover red potatoes I had mashed with 1% low fat milk and Smart Balance and simply added the thick steak soup to them and had the equivalent of a healthy delectable Shepherd's Pie. Thanks again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

westcoastinvader

Reviewed: Apr. 19, 2011

This Soup was Outstanding. My family loved it. I made it the first time just as stated and it was very good. Second time and going forward I add 1 C. of Peas, 1/2 C. Red Wine and 1 Tablespoon Worcestershire Sauce this adds great flavor to the Steak. I also make it more like a soup not thick. My family asks for it all the time even in the summer! Goes great with Rosemary Flatbread. Thanks for the excellent Recipe!

Was this review helpful? [ YES ]
1 user found this review helpful