Vegetable Steak Soup

This vegetable steak soup has tender sirloin steak bites, potatoes, carrots, and fresh green beans in a savory beef broth. It doesn’t take all day to make, and it stores well, too. Make and freeze a batch, or keep it in the fridge for easy lunches and dinners.

In my world, soup season starts at the end of August, and by that time, I can barely contain my excitement for fall. My summer-loving friends will send me hate mail over this, but I can’t help myself. I love sweater weather, cozy dinners, and soup like this sirloin steak soup I’m sharing today.

What I love about this steak soup is how fast it cooks. Sirloin steak takes the place of a tougher beef cut (commonly used in vegetable beef soup), so you can make a batch in about an hour and a half from start to finish. It’s so much quicker.

It’s also loaded with lots of fresh vegetables. I’m not too fond of a soup with only a few sad veggies floating in it, so this hearty soup is heavy on the vegetables and steak so every bite is a hearty one.

Ingredients

• Sirloin steaks: I season two 8-ounce steaks with salt and pepper for this recipe. I sear them whole first, then cut them into bite-sized cubes.
• Yukon gold potatoes: These are my favorite potatoes for soup because they have a buttery flavor and hold their shape well. Red potatoes would also be good if you want to try them.
• Red onion: You can use white onion or yellow onion, too.
• Garlic: I use fresh garlic, but you can substitute garlic powder. You will need about one tablespoon.
• Carrots: I like to dice the carrots so the pieces are all approximately the same size. That way, they cook evenly. If you want to make the prep work easier, use frozen carrots.
• Green beans: Fresh green beans are so good in this soup, but you can also use frozen ones.
• Seasonings: The soup is flavored with Italian seasoning, kosher salt, and black pepper.
• Worcestershire sauce: I like to add this because it deepens the flavor and makes the soup taste like it was simmered all day.
• Beef stock: I use store-bought beef stock to make this soup because I’ve made beef stock, which takes a very long time – like 18 hours. I did it for fun and never did it again, and these days, I lean on store-bought beef stock. Oh, and be sure to buy beef stock instead of beef broth. Stock has a richer flavor, which makes a big difference in this soup.
• Other ingredients: I sear the steaks with olive oil and add fresh parsley before serving the soup for a pop of color and freshness.

How to Make It

☑️ First, sear the sirloin in a large pot. Cook it long enough to develop a nice thick crust, but not too long because you don’t want to cook it through at this point. It will finish cooking after you add it back to the soup.

☑️ Add all the veggies, except the green beans, to the pot. As they release their moisture, scrape up the browned bits left behind by the beef.

☑️ Add all of the liquids and bring them to a simmer. Cook the veggies for 15 minutes.

☑️ Add the green beans and simmer the soup for 20 or 30 minutes longer or until the potatoes and carrots are tender. Add the cubed sirloin and chopped parsley before the soup is done.

Recipe Tips

• Salt can be tricky in soups because the salt content can vary depending on the kind of stock you use. So, you may need to adjust the amount of added salt in the recipe. I list how much I use, but you may want to reduce the amount or wait to salt the soup until it’s done. You can always add more.
• You can make it ahead. Want soup on Monday night? Make this vegetable beef soup Sunday afternoon, pop it in the fridge, and have dinner ready for the next night. It tastes even better the next day after all the flavors have mixed and mingled. You can also freeze it for up to three months.
• You can scale it to serve more or fewer people. It’s a forgiving sort of soup, so you can easily cut it in half to serve two or double it to serve eight.
• This soup is a meal all on it’s own, but you would not be wrong to serve it alongside some crusty bread or toasted garlic bread.

More Recipes with Sirloin

• Sirloin Steak Carbonara
• Easy Steak Quesadillas
• Beef and Veggie Noodle Bowls
• 30-Minute Beef and Broccoli

Vegetable Steak Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This vegetable steak soup is loaded with tender potatoes, carrots, fresh green beans, and chunks of tender sirloin. This hearty beef soup doesn’t need to simmer for hours since it’s made with tender sirloin instead of a tougher cut that needs a longer cooking time.

• Author: April Anderson
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Simmer
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 2 (8-ounce) sirloin steaks seasoned with salt and pepper
• 8 ounces Yukon gold potatoes, cut into 1” chunks
• 1/2 large red onion, finely chopped
• 4 large cloves of garlic, chopped
• 2 cups (1-inch) diced carrots
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt (see note)
• 1/4 teaspoon black pepper
• 2 tablespoons Worcestershire sauce
• 1 (32-ounce) box beef stock
• 1/2 cup water
• 8 ounces fresh green beans, trimmed and cut into 2-inch pieces
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Sear the steaks on both sides until a crust forms, about three to four minutes on each side. Transfer the steaks to a cutting board.
2. Place the potatoes, onion, garlic, and carrots in the pot and adjust the heat to medium. Cook the vegetables until they start to soften, about ten minutes. As they release their moisture, scrape up the browned bits off the bottom of the pan while you stir.
3. Add the Italian seasoning, salt, pepper, and Worcestershire sauce to the pan. As the sauce simmers, scrape up any remaining browned bits of the bottom of the pan. Add the beef stock and water and bring the soup to a boil.
4. Once boiling, adjust the heat to maintain a simmer. You want the soup to bubble but not boil. Simmer the soup for 15 minutes. 
5. After 15 minutes, add the green beans and stir them into the soup. Simmer the soup for 20 to 30 minutes or until the potatoes and carrots are tender. While the soup simmers, cut the steak into bite-sized cubes. Add the cubed steak to the soup in the last five minutes and stir. Simmer for another five minutes. Stir the chopped parsley into the soup just before serving.

Notes

Depending on the kind of beef stock you use, you may need to add more or less salt. Be sure to taste the soup before you serve it and add additional seasoning if needed. If you are sensitive to salt, add less than what is listed in the ingredients – you can always add more later.

Leftover soup will keep in an airtight container in the refrigerator for three to four days. It can also be frozen for several months.

Nutrition

• Calories: 303
• Sugar: 7g
• Sodium: 949.1mg
• Fat: 8.1g
• Saturated Fat: 2.1g
• Unsaturated Fat: 4.9g
• Trans Fat: 0g
• Carbohydrates: 25.3g
• Fiber: 4.5g
• Protein: 33.1g
• Cholesterol: 67mg

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

More Soup Recipes

• Salsa Verde Taco Soup
• Baked Potato Soup
• Chicken Enchilada Soup
• White Cheddar Broccoli Cheese Soup

I hope you try this steak soup soon! It’s so hearty and cozy – the perfect bowl of soup for a chilly day.

Happy soup-making,

This sirloin steak soup post was updated from the archives. It was first published in September 2019.