Steak and Vegetable Soup Recipe

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Steak and Vegetable Soup Recipe

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One of the nice things about this thick soup is you can make it in an afternoon without too much fuss.
Recommended: 32 Super Steak Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-3/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-3/4 hours

Ingredients

  • 2 tablespoons margarine
  • 2 tablespoons cooking oil
  • 1-1/2 to 2 pounds lean round steak, cut into 1/2-inch cubes
  • 1/4 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1/4 teaspoon pepper
  • 4 cups low-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 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 and simmer, covered, about 1 hour or until tender. Add 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. Remove bay leaf before serving. Yield: 6 servings.
Originally published as Steak Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p80

Nutritional Facts

1 cup: 325 calories, 14g fat (0 saturated fat), 67mg cholesterol, 185mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.

  • 2 tablespoons margarine
  • 2 tablespoons cooking oil
  • 1-1/2 to 2 pounds lean round steak, cut into 1/2-inch cubes
  • 1/4 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1/4 teaspoon pepper
  • 4 cups low-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
  1. In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onions. Combine 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 and simmer, covered, about 1 hour or until tender. Add 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. Remove bay leaf before serving. Yield: 6 servings.
Originally published as Steak Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p80

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