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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.
  • Total Time
    Prep: 20 min. Cook: 1-3/4 hours
  • Makes
    6 servings

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 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 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.

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