Steak Soup
Cozy up with a hearty bowl of Steak Soup, a savory and satisfying dish that's perfect for cooler weather or whenever comfort food is calling your name. Tender chunks of seared beef sirloin pair flawlessly with a medley of wholesome vegetables like carrots, celery, potatoes, and peas, all simmered in a rich beef broth infused with aromatic thyme and rosemary. Diced tomatoes and a splash of Worcestershire sauce add depth and brightness, while fresh parsley offers a pop of fresh flavor to finish. This one-pot recipe is easy to make, yet feels indulgent and nourishing—ideal for family dinners or meal prep. Ready in just over an hour, this comforting steak soup is guaranteed to warm both your stomach and your soul.
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Recipe Information
Ingredients
- 1 lb beef sirloin steak
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 4 cloves minced garlic
- 3 medium potatoes, peeled and diced
- 6 cups beef broth
- 1 14.5 oz can canned diced tomatoes, undrained
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Cut the beef sirloin steak into bite-sized cubes and season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Add the steak cubes in batches, searing them on all sides until browned. Remove the steak from the pot and set aside.
Lower the heat to medium, add the remaining tablespoon of olive oil, and sauté the diced onion, carrots, and celery until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Return the seared steak to the pot along with the diced potatoes. Stir to combine.
Pour in the beef broth and the diced tomatoes with their juices, and bring the mixture to a boil.
Stir in the Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Reduce heat to a simmer and cover the pot.
Simmer for 30 minutes or until the steak and vegetables are tender, stirring occasionally.
Add the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 9410 mg | 409% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 42.2 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 7128 mg | 152% | |
*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.
