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Vegetable Steak Soup

 Vegetable Steak Soup
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.
7 ServingsPrep: 5 min. Cook: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: One serving (1 cup) equals 192 calories,

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Vegetable Steak Soup (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.