Steak Vegetable Soup
Author: 
Recipe type: Soup, Beef, Vegetable
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
 
Tender beef steak in a tomato based soup with carrots, onions, celery, green beans, corn, potatoes and lima beans that can be made in a hour or less.
Ingredients
  • 1 1/2 lbs. beef flat or skirt steak
  • 1 tablespoon oil
  • 1 large onion
  • 3 stalks celery
  • 3 - 4 carrots
  • 16 oz. can small diced tomatoes or crushed
  • 1 cup frozen corn
  • 2 cups frozen green beans
  • 3 potatoes
  • 1 cup frozen lima beans or peas
  • 4 cups beef broth
  • 4 cups water
  • salt and pepper
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder (optional)
Instructions
  1. Slice the steak into thin pieces. Add the oil to the dutch oven or soup pot. Fry the beef quickly until browned. Remove from pan and refrigerate.
  2. Add the onions to the pan and stir until softened.
  3. Add the water and beef broth. Scrape up any of the browning bits on the bottom of the pan. Add spices, salt and pepper.
  4. Add the tomatoes, celery, carrots, green beans. Bring pot to a boil. Simmer for 30 minutes.
  5. Add the corn and potatoes. Cook for 10 minutes.
  6. Add remaining ingredients and steak back into the pot. Cook for 10 minutes.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2018/09/24/steak-vegetable-soup/