Vegetable Steak Soup
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.
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Servings: 4 servings
Ingredients
- 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
- 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.
- 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.
- 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.
- Once boiling, adjust the heat to maintain a simmer. You want the soup to bubble but not boil. Simmer the soup for 15 minutes.
- 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.
Video
I used store-bought beef stock to make this soup because I've made beef stock, and it 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 for all of my soup needs.
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 Estimate
Calories: 303kcal | Carbohydrates: 25.3g | Protein: 33.1g | Fat: 8.1g | Saturated Fat: 2.1g | Polyunsaturated Fat: 4.9g | Cholesterol: 67mg | Sodium: 949.1mg | Fiber: 4.5g | Sugar: 7g
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