Garden Vegetables and Sirloin Soup
Warm and hearty, this Garden Vegetables and Sirloin Soup is a delicious celebration of wholesome ingredients and bold flavors. Tender cubes of seared sirloin steak combine with a medley of fresh vegetables—like carrots, zucchini, green beans, and russet potatoes—in a savory broth infused with garlic, herbs, and a touch of tomato. This one-pot wonder is simple to prepare, with just 20 minutes of prep time, making it an ideal choice for busy weeknights or cozy family dinners. Packed with protein, fiber, and vibrant color, it’s a nutrient-rich meal that’s perfect for pairing with crusty bread or crackers. Whether you're embracing a cool autumn evening or craving a hearty classic, this soup will leave you warmed, satisfied, and eager for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound sirloin steak, cut into small cubes
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 2 medium russet potatoes, peeled and cubed
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons fresh parsley, chopped
- 3 cloves garlic cloves, minced
- 6 cups low-sodium beef broth
- 14.5 ounces diced tomatoes (canned, with juice)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the cubed sirloin steak to the pot and sear until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
In the same pot, lower the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the beef broth, diced tomatoes with their juice, tomato paste, thyme, oregano, salt, pepper, and the bay leaf to the pot. Stir well to combine.
Return the seared sirloin and any accumulated juices to the pot.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer, uncovered, for 20 minutes.
Add the cubed potatoes, zucchini, and green beans to the pot. Continue to simmer for another 20-25 minutes, or until the vegetables are tender.
Remove the bay leaf from the pot and discard.
Taste the soup and adjust seasoning if necessary.
Stir in the chopped parsley before serving.
Ladle the soup into bowls and enjoy it hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 42.1 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 502 mg | 39% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 6980 mg | 149% | |
*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.
