Steak and Kale Soup Recipe -
Steak and Kale Soup Recipe
  • READY IN 20 mins

Steak and Kale Soup

Recipe by  

"A lovely (and UBER hearty) tomato-based soup with lean tenderloin steak and fresh kale leaves. Great option for a lunch or dinner!"

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Mix vegetable juice, sirloin steak, kale, dried onion, garlic powder, salt and black pepper in a saucepan. Bring to a boil, remove from heat, and let stand until the kale is softened, about 5 minutes. Serve and enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2012

Great recipe! The flavors blended nicely together. I added a few sliced mushrooms and used fresh garlic instead of powdered. The steak was cooked medium on the grill before going into the soup. Use lots of pepper, it brings out the flavor of the kale and steak nicely!

Most Helpful Critical Review
Jan 01, 2014

This soup was ok. Not sure if I did something wrong, but it was rather tasteless. It's definitely going to need to be doc'ed up.


8 Ratings

Sep 16, 2013

This recipe was great. So good that I can make it without the beef. That's a big deal because I am not a fan of kale. I used lemon pepper since I didn't have any dried onions. The tanginess of them lemon was a big boost to the recipe.

May 14, 2015

It is a good, quick, healthy recipe. But the V8 was a little strong. I added more pepper and Worcestershire sauce to the leftovers and I liked it better.

Feb 04, 2015

Very good! I added some carrot (chopped small), a little agave syrup (as suggested by another reviewer), a little beef broth base, and a few dashes of Worchestershire sauce. Cooked it a little longer (due to the carrots). Doubled the recipe and the Hubster really liked it! Good use for leftover steak!

Jun 05, 2013

Great way to use leftover meat. I also used fresh garlic and mushrooms. It was a little acidic but maybe could have added a little sugar or honey to cut it back

Jun 04, 2013

Thanks for the recipe! I used mushroom broth instead of vegetable juice, and fresh garlic instead of garlic powder. I also added mushrooms, green onion & red wine. And some barley miso. It was wonderful.


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 37.7 g
  • 75%
  • Sodium
  • 1393 mg
  • 56%

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

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