Spicy Steak House Soup
Dive into a bowl of bold, hearty comfort with this Spicy Steak House Soup, a savory blend of tender beef sirloin, garden-fresh vegetables, and a smoky kick of chipotle chili powder. Perfect for cozy dinners, this soup is simmered with warming spices like smoked paprika and cumin, balanced by the rich depth of beef broth and Worcestershire sauce. The addition of cubed Russet potatoes and diced tomatoes makes it a filling one-pot meal, while optional red pepper flakes bring customizable heat. Ready in just one hour, this satisfying recipe is ideal for steak lovers and spice enthusiasts alike. Serve with crusty bread for the ultimate steakhouse experience at home.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef sirloin steak, diced into 1-inch cubes
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 Russet potatoes, peeled and cubed
- 14.5 ounces canned diced tomatoes (with liquid)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 teaspoon red pepper flakes (optional, for extra spice)
Instructions
Heat the olive oil in a large dutch oven or soup pot over medium-high heat.
Season the diced steak with a pinch of salt and pepper, then sear in the pot for 2-3 minutes on each side until browned. Remove the steak and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened and aromatic.
Stir in the minced garlic and cook for another minute, stirring frequently to avoid burning.
Add the cubed potatoes to the pot, along with the canned diced tomatoes (with their liquid), beef broth, tomato paste, chipotle chili powder, smoked paprika, ground cumin, and Worcestershire sauce. Stir well to combine.
Return the seared steak to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the potatoes are tender and the steak is fully cooked.
Taste and season the soup with additional salt and black pepper as needed. Add red pepper flakes if you want an extra kick of spice.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 7822 mg | 340% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 40.5 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 486 mg | 37% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 5964 mg | 127% | |
*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.
