Steak Soup Recipe -
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
  • PREP

    45 mins
  • COOK

    1 hr 30 mins

    2 hrs 15 mins


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

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.

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.

Oct 18, 2010

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

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!


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  • 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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