Steak Soup

I've had many beefy soups in my lifetime...vegetable beef, beefy barley soup, stews, etc.  But I've never heard of steak soup.  At least not until I moved to Kansas.  I guess it's a Kansas City thing...but it should be a whole world thing!  My husband ordered steak soup from a local restaurant once and it was so good!  I decided to start my search for a steak soup recipe.  It's basically a steak dinner in soup form.  Kinda sounds funny when I describe it that way, but it is so hearty and filling.  You have to give it a try!

It's more of a cross between a stew and soup.  Packed full of yummy vegetables and chunks of steak.  Sounds like a perfect meal to me!

Steak Soup adapted from Gimme Some Oven
2 TBS olive oil
1 lb steak, cut into 1" cubes (buy the cheapest lean steak...whatever is on sale)
1 TBS minced garlic
1 large onion, diced
6 medium carrots, diced
4 celery ribs, diced
1 lb potatoes, pealed and cubed
16 oz frozen mixed vegetables
8 cups beef broth (or water and boulion, beef stock, whatever you prefer)
2 bay leaves
14 oz can diced tomatoes, undrained
14 oz can stewed tomatoes, undrained
2 TBS worcestershire sauce
1 TBS italian seasoning
1 tsp seasoned salt
1/2 cup flour
1/2 cup butter
Fresh ground black pepper and salt to taste

• In a large pot heat 1 TBS olive oil over medium-high heat
• Add steak and cook until well browned (do this in batches if you need to...you don't want to crowd the pan)
• Remove steak with a slotted spoon and set aside
• Add remaining olive oil to the pot, reduce heat to medium, and add the onion
• Saute while stirring occasionally for about 5 minutes or until onion is tender
• Add garlic and cook an additional minute
• Stir in carrots, celery, and potatoes and saute for about 3 minutes
• Remove veggies and set aside
• Melt 1/2 cup butter
• Add flour and stir in cooking for about 2-3 minutes or until a roux is formed
• Gradually add 2 cups of broth (water, stock, or whatever you are using) while whisking until smooth
• Stir in remaining broth, tomatoes, worcestershire, italian seasoning, seasoned salt, bay leaves, veggies, and steak
• Bring to a boil over medium heat and then reduce heat to low and simmer for 1-2 hours or until vegetables and steak are tender
• Season to taste with salt and fresh cracked pepper and ENJOY!

This is such a yummy soup and I am so happy to have found a great recipe so I can make it at home.  Even though I love the restaurant my hubby got this at we would definitely go broke eating there all the time.  You can freeze the leftovers into individual containers for easy lunches too.  A perfect way to enjoy a hearty warm meal on chilly nights and days!

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The nutrition information is per serving.  This recipe yields approximately 10 servings.

Nutrition Facts

Serving Size 496 g

Amount Per Serving

Calories 361 Calories from Fat 145

% Daily Value*

Total Fat 16.1g 25%

Saturated Fat 7.5g 37%

Trans Fat 0.0g

Cholesterol 66mg 22%

Sodium 1024mg 43%

Total Carbohydrates 29.8g 10%

Dietary Fiber 6.1g 25%

Sugars 9.3g

Protein 24.5g

Vitamin A 175% • Vitamin C 34% Calcium 7% • Iron 19%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in vitamin A

Bad points

• High in saturated fat
• High in sodium

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