Steak Soup

perfect cold weather soup
Perfect cold weather soup
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2 tbsp Butter
2 tbsp Vegetable oil
1 ½ pounds Beef lean boneless beef round steak, cut into cubes
½ cup Onion chopped
3 tbsp All-purpose flour
1 tbsp Ground paprika
1 tsp Salt
¼ tsp Black pepper ground
4 cups Beef broth
2 cups Water
4 sprigs Parsley fresh, chopped
2 tbsp Celery leaves chopped
1 Bay leaf
½ tsp Marjoram dried
1 ½ cups Potatoes peeled, diced Yukon Gold
1 ½ cups Carrots sliced
1 ½ cups Celery chopped
1 (6-oz) can Tomato paste
1 (15¼-oz) can Whole kernel corn drained

Nutritional information


Steak Soup


You will adore this Steak Soup if you decide to try it. It is healthy and nourishing and tastes great with fresh crusty bread on the side. I love to make a large batch of this at the weekend and save some for lunches during the week.

Start this soup by browning beef with chopped onion. Add flour seasoned with paprika. Pour broth and water and stir in parsley, celery leaves, bay leaf, and marjoram. Bring the mixture to a boil and simmer until the meat is tender. Add potatoes, carrots and celery along with tomato paste and corn. Once the soup has thickened, remove the bay leaf and serve.

To make Steak Soup, you will need the following ingredients:

Ingridiens for Steak Soup

Steps to make Steak Soup


Brown beef


Melt 2 tablespoons each of butter and vegetable oil in a large soup pot over medium heat. Add 1½ pounds of steak cubes and ½ cup of chopped onion. Cook while stirring for about 10 minutes until the meat and onion are browned.


Combine flour, paprika and seasoning


As the beef cooks, mix 3 tablespoons of flour with 1 tablespoon of paprika, 1 teaspoon of salt, and ¼ teaspoon of pepper in a bowl. Sprinkle the flour combination over the browned meat and stir to coat.


Assemble soup and simmer


Pour 4 cups of beef broth and 2 cups of water into a soup pot. Stir in the parsley, celery leaves, bay leaf, and marjoram. Mix in the cooked beef and onions. Bring to a boil and reduce the heat to medium-low. Place a lid on the pot and simmer while stirring occasionally for about 45 minutes until the meat is tender.


Add remaining ingredients


Add 1½ cups of diced potatoes, 1 ½ cups each of sliced carrots and celery, 1 can of tomato paste, and 1 can of corn. Bring the soup back to a simmer. Cook uncovered, stirring occasionally for 15-20 minutes, until the vegetables are tender and the soup has thickened.



Remove the bay leaf and serve immediately.

This Steak Soup is a delicious healthy and hearty meat and vegetable soup. Try this recipe out ASAP and please come back and leave a comment below with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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