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Steak 'N' Vegetable Soup Recipe

Steak 'N' Vegetable Soup Recipe

"This hearty soup calls for a lot of fresh herbs to enhance the flavor of the other ingredients," shares Edie DeSpain of Logan, Utah. The aroma while it is cooking is absolutely wonderful. I like to serve steaming bowls alongside a green salad and baking powder biscuits."
TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD:6 servings


  • 1 pound beef top sirloin steak, cut into 1/2-inch cubes
  • 1 cup chopped onion
  • 2 teaspoons canola oil
  • 2 cups cubed red potatoes
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 can (14-1/2 ounces) beef broth
  • 1 cup water
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender. Yield: 6 servings.

Nutritional Facts

1 cup: 212 calories, 7g fat (2g saturated fat), 51mg cholesterol, 602mg sodium, 17g carbohydrate (0g sugars, 3g fiber), 21g protein Diabetic Exchanges: 1 starch, 2 lean meat, 1 vegetable.

Reviews for Steak 'N' Vegetable Soup

Sort By :
TheDix 218444
Reviewed Jan. 20, 2015

"Excellent soup. I followed the recipe pretty closely, eliminating only the salt. I agree with ahmom: the balsamic vinegar was a great addition! Great blend of flavors. I think other vegetables could be substituted--corn, green beans, for example."

Tracylee52 215473
Reviewed Dec. 21, 2014

"Very plan had no kick to it. Bland tasting."

klouchart 67806
Reviewed Nov. 9, 2013

"I like "chunky" soups and this was great! I used stew meat in place of the steak, beef bouillon cubes instead of the beef stock, and omitted the chives. I would make this again."

ahmom 78380
Reviewed Jan. 23, 2012

"The balsamic vinegar makes the soup!"

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