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Steak Soup Recipes

Category Soups
Thin strips of steak are the start of a delicious pot of soup. This page contains steak soup recipes.
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By 1 found this helpful
February 16, 2009

Ingredients

  • 1 small round steak (about 8 oz.), cut into bite size strips * (I use left over meat)
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 Anaheim chili, diced with seeds removed **
  • 1 can black beans, drained
  • 1 cup chicken stock
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  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • cayenne or black pepper to taste
  • 1 Tbsp. red pepper flakes (optional)
  • fresh cilantro, chopped to taste
  • sour cream to garnish, if you want
*Chicken or shrimp can be substituted for the steak.

** You can use any chili, and if you want the soup really spicy, leave the seeds in.

Directions

Brown steak in skillet sprayed with nonstick spray if not using leftovers. Remove steak from pan. Respray pan with with non stick and add onions, garlic, all bell peppers and chili and "dry" saute until onion is translucent (about 5 minutes). Add black beans, cilantro and chicken stock, return steak to pan, cover and turn heat to medium low and cook for 15 minutes.

Garnish with sour cream.

Serve dish with a salad and bake polenta or warm tortillas.

Serves 4

By Claudia from San Francisco Bay Area

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Comment Was this helpful? 1

By 2 found this helpful
August 2, 2011

This recipe is made out of beef cubed steaks and has mixed vegetables in it and the garlic and Worcestershire sauce makes the taste POP!

Ingredients:

Directions:

Sprinkle meat with garlic, salt and pepper. In a large saucepan, cook meat in hot oil over medium high heat for 3 minutes or until brown, turning once. Remove meat from saucepan, reserving drippings in pan. Cut meat into cubes, set aside.

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In the same saucepan, cook onions and celery in the reserved drippings over medium heat until tender. Stir in meat cubes, the four cups water, the frozen vegetables, beef bullion granules, Worcestershire sauce, and basil. Bring to boiling and then reduce heat.

Cover and simmer 5 minutes or until vegetables are crisp-tender. Stir in un-drained tomatoes.

In a screw top jar, shake up the 1/2 cup water and the flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for one minute more.

Source: Better Homes and Gardens Easy Everyday Cooking

By Robin F. from TN

Comment Was this helpful? 2

Questions

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September 26, 2007

I got this recipe a long time ago (probably 30 years or more), it was from a restaurant in New England, but I lost it, dang it! I tried Googling it, but nothing came up; probably the restaurant closed up a long time ago. It used ground beef and veggies, and I would just love to have it again; so if anybody can send it in, I'd be grateful; thanks!

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Lynn from Chico, CA

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