With chunks of vegetables and thinly sliced steak, this Steak Soup is a quick and satisfying healthy soup!
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Have a nutritious whole foods-based dinner on the table in under 30 minutes with my new Steak Soup recipe. You are going to love it because it's an easy to make and affordable healthy dinner recipe the whole family will love.
Leftovers reheat like a dream and kiddos love this beef and potato soup, too! Read on and add this soup to your family's menu this week!
There's something about fall that tends to throw me into a contemplative mood. Or maybe more like a reminiscent mood.
Even though school is starting differently this year, I am reminded about the new beginning this season represents. Maybe it's happening even more so this year because of how different the beginning is. I can't help but to think back in comparison to what those beginnings were like for me.
For some kids, going back to school meant an array of after school sports, student clubs, and parties. And whereas I definitely got involved in my share of student clubs (#nerdalert), sports were unfortunately tricky for me.
A love since early elementary school where the highlight of my year was the mile race, running was always my preferred sport. But, since my IT band injury that no doctor in the state of Pennsylvania could figure out (no, really-- my injury even stumped the Pittsburgh Steeler's orthopedic surgeon) had me sidelined and group sports were decidedly a no-go, it was time to find some new hobbies.
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The lucky new choice? I bet you might even see where this is going already: cooking.
Instead of group practices on Saturdays or recovering from Friday night's party (once again, #nerdalert), I often found myself experimenting in the kitchen all day on a Saturday.
Whether I was playing around with homemade rolls, discovering the difference between baked and canned pumpkin, or trying my hand at a more involved roast, it made for some rather memorable days in the kitchen.
Of course, as it is with most new skills, some dishes were flops and some were stunners. Either way, I learned so much through allowing myself to take the pressure off and just have fun.
One of the dishes I perfected by making multiple times a year was beef soup. With tender beef, chunky vegetables, and comforting spoonfuls of broth, it was a recipe that often made at least a few appearances in the fall. As the weather shifted and daylight got shorter, it simultaneously was a way to stay occupied and stay warm.
Though my recipes have changed over the years and have adapted to my different taste preferences, curiosities, and trends, those beef soup basics have always stayed true.
And so today I share with you my beef soup of this year: steak soup.
With thinly shaved slices of steak, plenty of potatoes, easy-to-find yet delicious ingredients, and enough cooking time to develop the flavors but not take all Saturday, this steak and potato soup is classic enough to throw me back while also being practical enough for the present.
I hope this soup checks off all the boxes for you, too. š
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This Steak Soup recipe is...
- Hearty
- Healthy
- Naturally gluten-free
- A one-pot dinner
- Ready in under 30 minutes
- Perfect for leftovers
- A complete meal
- Freezes well
- Great for meal prep
- Brimming with veggies
- Family-friendly
- One of my favorite quick fall soup recipes
With easy-to-find ingredients and pantry staples, this healthy beef and potato soup will be welcomed as a new recipe in your dinner rotation!
Beef soup ingredients:
- Olive oil
- Onion
- Shaved steak - also known as chipped steak, sandwich steak, or Philly sliced steak
- Garlic powder - or, you can use fresh minced garlic
- Dried basil
- Canned diced tomatoes
- Beef broth
- Carrots
- Russet or Yukon gold potato - waxy smaller potatoes like red or new potatoes don't work as well
- Salt - one of the most important ingredients in a soup recipe, salt can make or break the flavor. Salt adequately to bring out all your favorite flavors
- Worcestershire sauce
- Freshly cracked pepper
- Frozen peas
- Red wine vinegar - just a splash at the end brightens up and ties all the soup flavors together
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Ingredient substitutions:
Vegetables - not as much a substitution as an addition, you can add a cup of zucchini chunks or cut green beans in with the peas for extra vegetables and heartiness.
Steak - if you can't find shaved steak, you can also use cubed sirloin or ribeye or stew beef. You will need to saute the beef for a few minutes longer, however, or until all the meat is browned.
Worcestershire Sauce - soy sauce or liquid coconut aminos work in place of the Worcestershire sauce (see my notes below on if this recipe is gluten-free for more). Though, I recommend Worcestershire sauce if you have it.
What is the difference between soup and stew?
The main differing factor between soup and stew is the amount of broth, or liquid, in the soup. Stew has a lower ratio of broth to solid soup ingredients (meat, veggies, pasta, potatoes, etc.) and soup has a higher ratio, making it more brothy.
What if you like your soup more brothy?
This soup is, admittedly, sitting right at the line between soup and stew. It's got enough broth to not be a true stew, but it might not have enough liquid for the broth lovers out there.
If that's the case, you can add up to another quart of beef broth to this soup. Season the soup with extra salt to taste before serving, as you will likely need more salt with the extra liquid (salt is what gives the soup its delicious flavor)!
Is this beef and potato soup gluten-free?
Yes, this soup is gluten-free as long as you use a Worcestershire sauce that is certified gluten or wheat-free. Lea & Perrins Worcestershire sauce is certified gluten-free here in the States, so grab some of their brand or check the label of your bottle to make sure the sauce doesn't contain any wheat ingredients.
If your sauce does have gluten ingredients, you can substitute in the same amount of coconut liquid aminos.
How to make Steak Soup...
In just a handful of easy steps and less than 30 minutes, you'll have a healthy and delicious dinner on the table! For the complete recipe and specific measurements, please refer to the recipe card at the bottom of this post.
- Saute the onion and steak in olive oil until the steak is no longer pink.
- Add the garlic and dried basil to the pot and saute.
- Pour the tomatoes and rest of the soup ingredients to the pot and stir.
- Simmer the soup for 8 minutes.
- Add frozen peas and zucchini or green beans (if using) to the soup and simmer for 10-12 minutes.
- Stir red wine vinegar into the soup, season to taste, and serve hot!
Sauteing the steak and onions in a dutch oven. 
Cooked steak and onions in a pot. 
Adding potatoes, carrots, salt, and more to the pot. 
Stirring up all the ingredients before they simmer. 
Adding green peas to the soup. 
Adding sliced zucchini to the pot. 
Freshly cooked steak soup!
Can you double or triple this recipe?
Yes, you definitely can double or triple this soup recipe. Simply multiply the ingredients by your desired amount and follow the directions as listed.
You may need to saute the beef in batches if your pan is overloaded, but otherwise the cooking times and techniques are the same.
How long does this steak soup last?
Leftovers of this steak soup last covered in the refrigerator for 4-5 days.
Can you freeze this beef and potato soup?
Yes, this beef and potato soup freezes perfectly. For the easiest thawing and reheating, I recommend freezing the soup in freezer-safe individual or small serving sizes. You can freeze the soup in a large container, though it will take longer to thaw and reheat.
To reheat frozen soup, thaw it for 12-24 hours if possible before reheating over low heat on the stovetop or in the microwave until heated through.
What do you serve with this soup?
This soup is definitely hearty enough to serve on its own, but you can also serve it with any of the following dishes or drink if you and your crew are extra hungry!
- Cornbread
- Garlic bread
- Lager beer
- Pinot noir
- Cabernet Sauvignon
- Green salad
- Blistered green beans
- Roasted Tomato Salad with Burrata
Can you use steak soup for meal prep?
Yes, this steak stores and reheats very well so it is perfect for meal prep!
Whether you make a large pot for dinner and enjoy the leftovers for meal prep throughout the week, or just cook up this soup on Sunday afternoon to eat throughout the week, you will have a healthy and whole food-based meal to dig into whenever you are hungry. š
Tools needed to make this steak soup:
- Cutting board
- Chef knife (seriously, my best $30 purchase in the last year!)
- Vegetable peeler
- Dutch oven or stockpot
- Heat-safe spatula or turner
- Measuring cups & spoons
- Soup ladle
More quick and healthy fall soup recipes you might like:
- Pumpkin Sausage Soup
- Pressure Cooker Bean Soup
- Super Easy Butternut Squash Soup
- Instant Pot Turkey Chili
- Vegan Jackfruit Chili
- Minestra Soup
- Instant Pot Spiced Butternut Squash & Lentil Soup
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Steak Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 large (or 1 1/2 cups) onion, cut into 1/2" dice
- 1 lb shaved steak
- 1/2 teaspoon garlic powder, or 1 1/2 teaspoon minced fresh garlic
- 3/4 teaspoon dried basil
- 1 14 oz. can diced tomatoes
- 1 quart beef broth (or more if you like more broth!)
- 1 1/2 cup carrots, cut into 1/4" coins
- 1 large russet or Yukon gold potato, cut into 1/2" dice
- 1 teaspoon salt
- 2 teaspoon Worcestershire sauce
- 1/8 teaspoon freshly cracked pepper
- 1 cup frozen peas
- 1 cup diced zucchini or cut fresh green beans (optional)
- 1 tablespoon red wine vinegar
Instructions
- Heat olive oil in a dutch oven or 6-quart stockpot over medium-high heat until it sputters when flicked with water.
- Add the diced onion and steak to the pot and saute for 3-4 minutes, stirring frequently, or until the steak is no longer pink.
- Add the garlic and dried basil to the pot and saute for 1 minute, continuing to stir frequently, or until the garlic gets fragrant.
- Add the tomatoes, beef broth, carots, potatoes, salt, tomato paste, Worcestershire sauce, and black pepper to the pot. Stir well and increase the heat to high.
- Bring the soup to a boil. Reduce the heat to medium-high and simmer uncovered for 8 minutes.
- Add frozen peas and zucchini or green beans (if using) and simmer the soup for another 10-12 minutes, or until the potatoes are cooked through.
- Stir red wine vinegar into the soup, season with additional salt and pepper if needed, and serve hot!
Notes
1. Add-ins: you can add a cup of zucchini chunks or cut green beans in with the peas for extra vegetables and heartiness.
2. If you can't find shaved steak, you can also use cubed sirloin or ribeye or stew beef. You will need to saute the beef for a few minutes longer, however, or until all the meat is browned.
3. Soy sauce or liquid cocout aminos work in place of the Worcestershire sauce, though, I recommend Worcestershire sauce if you have them.
4. Leftovers of this steak soup last covered in the refrigerator for 4-5 days.
5. This soup freezes in freezer-safe containers for up to 2 months.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 270Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 55mgSodium 847mgCarbohydrates 16gFiber 4gSugar 4gProtein 19g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Very good flavor! I used stew meat (because I already had some in my freezer), which was a little chewy so will try it with a philly type steak next time. This will be a great addition to those cool winter nights.