Comforting Steak Soup
Warm your soul with this comforting steak soup, a hearty and flavor-packed recipe perfect for chilly evenings. Featuring tender, seared boneless ribeye steak, a rich beef broth infused with fresh thyme and a hint of tomato paste, and wholesome vegetables like carrots, celery, and russet potatoes, this satisfying dish strikes the perfect balance between savory and soothing. The addition of frozen peas adds a pop of color and sweetness, while garlic and onions enhance the aromatic base. Ready in just over an hour, this one-pot meal is easy to prepare and pairs beautifully with crusty bread or crackers. Whether you're seeking a cozy family dinner or meal prep inspiration, this steak soup will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 pound Boneless ribeye steak
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 medium Carrots
- 2 Celery stalks
- 3 Garlic cloves
- 6 cups Beef broth
- 2 tablespoons Tomato paste
- 2 large Russet potatoes
- 3 sprigs Fresh thyme
- 1 Bay leaf
- 1 cup Frozen peas
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Season the steak with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and sear the steak for 3-4 minutes on each side until browned. Remove steak from the pot and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Dice the onion and add it to the pot, cooking for 3-4 minutes until softened.
Slice the carrots and celery into bite-sized pieces, then mince the garlic. Add them to the pot and sauté for another 2-3 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute, letting it caramelize slightly.
Peel and dice the potatoes into 1-inch pieces. Add the beef broth, diced potatoes, fresh thyme, bay leaf, and ½ teaspoon of salt to the pot. Bring to a boil.
While the broth is coming to a boil, cut the seared steak into bite-sized cubes. Once the soup is boiling, reduce the heat to a simmer and return the steak (and any juices) to the pot.
Cover the pot and let simmer for 30 minutes, stirring occasionally, until the potatoes and steak are tender.
Stir in the frozen peas and cook for an additional 3-5 minutes until heated through. Remove the thyme sprigs and bay leaf from the pot.
Taste the soup and adjust seasoning with additional salt, if needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 9459 mg | 411% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 37.4 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 7475 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
