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Steak Soup Recipe

Steak Soup Recipe photo by Taste of Home

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Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia

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Steak Soup Recipe

Prep: 20 min. Cook: 1-3/4 hours

Yield: 6 Servings

20 105 125

Ingredients

2 tablespoons butter
2 tablespoons canola oil
1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
4 cups beef stock or broth
2 cups water
1 bay leaf
4 sprigs fresh parsley, chopped
2 sprigs celery leaves, chopped
1/2 teaspoon dried marjoram
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1-1/2 cups chopped celery
1 can (6 ounces) tomato paste

Directions

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender.
Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf. Yield: 6 servings.

Lighter version: Steak and Vegetable Soup

Nutritional Facts 1 cup equals 319 calories, 13 g fat (4 g saturated fat), 56 mg cholesterol, 1,112 mg sodium, 21 g carbohydrate, 4 g fiber, 30 g protein.

Originally published as Steak Soup in Country Woman May/June 1992, p33

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Reviews for Steak Soup

Steak Soup

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Reviewed on Mar. 24, 2013 by kleescraga

Two large slices of eye of round were wearing out their welcome in my freezer which is the reason I searched for and tried this recipe, never really thinking this cut of meat would work for a tasty soup. Even down to the tasting prior to adding the tomato paste, I wasn't impressed so I added 1 teaspoon of chili powder. Adding the tomato paste made a huge difference in the taste of this soup and we really liked it. I did brown the meat in a dutch oven but transferred it to a crockpot; adding the veggies late allowed them to retain some crispness. I make soup all year round so always need good recipes and my husband agrees this one is a "keeper." I think chuck would be better than eye of round however.

Reviewed on Oct. 05, 2011 by Shreenk

This tasted like an average beef stew but cost more to make. It isn't bad, just not worth the trouble and expense.

Reviewed on Aug. 01, 2009 by Shane Scaife

This was a great soup and my wife and kids loved it. I did use soul seasoning rather than marjoram and I added bell peppers. I also used kosher salt when browning the meat and Marinara sauce rather than tomato past. Great soup.