Super Suppers Steak Soup
Cozy up with a bowl of hearty and flavor-packed "Super Suppers Steak Soup," the ultimate comfort food for any day of the week. This rich and satisfying soup features tender, seared top sirloin steak paired with a medley of vibrant vegetables like carrots, celery, and green beans, all simmered in a deeply savory broth infused with tomato paste, Worcestershire sauce, and aromatic herbs like thyme and rosemary. Packed with diced Russet potatoes for a comforting and filling touch, this one-pot wonder is both easy to prepare and perfect for serving a crowd. Ready in just over an hour, it’s an ideal weeknight dinner or meal-prep favorite, with a seamless balance of hearty protein, wholesome veggies, and bold, warming flavors. Serve it hot with fresh parsley garnish for a delightful finish to this soul-soothing dish!
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Recipe Information
Ingredients
- 1 lb top sirloin steak
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 Russet potatoes, peeled and diced
- 6 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen green beans
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Season the top sirloin steak generously with salt and pepper. Cut it into bite-sized cubes.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the steak cubes in batches until browned on all sides, about 3–4 minutes per batch. Remove the steak and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery, and sauté for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Stir to combine and bring the mixture to a boil.
Once boiling, reduce the heat to low and return the seared steak to the pot. Cover and let the soup simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the steak is cooked through.
Add the frozen green beans during the last 10 minutes of cooking and stir well.
Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 18.1 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4185 mg | 89% | |
*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.
