Vegetable Steak Soup Recipe
Vegetable Steak Soup Recipe photo by Taste of Home

Vegetable Steak Soup Recipe

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Your crew will chase away winter's chill with a spoon when you cook up this hearty soup from Brigitte Schultz of Barstow, California. "It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak," she notes.
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:7 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 7 servings


  • 1 pound beef top sirloin steak, cut into 1/2-inch cubes
  • 1/4 teaspoon pepper, divided
  • 2 teaspoons olive oil
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cups cubed peeled potatoes
  • 1-1/4 cups water
  • 2 medium carrots, sliced
  • 1 tablespoon onion soup mix
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried tarragon
  • 2 tablespoons cornstarch
  • 1/2 cup white wine or additional beef broth

Nutritional Facts

One serving (1 cup) equals 192 calories, 6 g fat (2 g saturated fat), 44 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch


  1. Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
  2. In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 7 servings.
Originally published as Vegetable Beef Soup in Light & Tasty February/March 2003, p12

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Oct. 5, 2011

"Great flavor! Everyone liked this dish. Will probably add different vegetables next time in place of some of the potatoes and carrots for added flavor and fewer carbs."

Reviewed Jan. 20, 2011

"This was surprisingly delicious! My husband doesn't really like vegetable beef soup but thought this was awesome! It is definitely a keeper. I omitted the tarragon and basil and used only beef broth, no wine."

Reviewed Oct. 21, 2010

"I made just a few small changes. I sprinkled the meat with a bit of salt and garlic powder, as well as some pepper before browning it. I made my broth with "Better than Bouillon" soup base instead of the suggested beef broth, added more carrots, used half the amount of basil and 1/4 c. white wine & 1/4 c. water with the cornstarch. I was pleased with the outcome. We had it with Broccoli Cornbread."

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