Print Options

Back to Steak and Vegetable Soup >

Include these items:

Taste of Home Logo

Steak and Vegetable Soup

 Steak and Vegetable Soup
One of the nice things about this thick soup is you can make it in an afternoon without too much fuss.
6 ServingsPrep: 20 min. Cook: 1-3/4 hours

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1-1/2 to 2 pounds lean round steak, cut into 1/2-inch cubes
  • 1/4 cup chopped onion
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon paprika
  • 1/4 teaspoon pepper
  • 4 cups reduced-sodium beef 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) low sodium tomato paste

Directions

  • In a Dutch oven, melt butter over medium heat; add oil. Brown beef
  • and onions. Combine the flour, paprika, 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; cover and
  • simmer for 1 hour or until tender.
  • Add the potatoes, carrots and celery. Cover and simmer for 30-45

2 of 2

Steak and Vegetable Soup (continued)

Directions (continued)

  • minutes or until vegetables are tender and soup begins to thicken.
  • Stir in tomato paste; simmer, uncovered, for 15 minutes. Discard bay
  • leaf before serving. Yield: 6 servings.
Nutritional Facts: 1/6 recipe equals 325 calories, 14 g fat (0 saturated fat), 67 mg cholesterol, 185 mg sodium, 20 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.