Hearty Steak and Vegetable Soup

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steak vegetable soup


Here at Chicago Steak Company, we’re always ready to figure out new ways to enjoy your favorite steak cuts, from T-bone to boneless strip. This soup recipe uses one of our favorites – our Premium Angus Top Sirloin – for hearty steak flavors and tender steak chunks that elevate a classic vegetable soup to new heights.

Although our recipe focuses on making this soup relatively quickly for busy weeknight dinners, you can also swap the Dutch oven for a slow cooker to bring out even more flavor and incredible steak tenderness. Either way, this is one comfort food the whole family can appreciate.

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Hearty Steak and Vegetable Soup
steak vegetable soup
Prep Time
10 minutes
Cook Time 20 minutes
Passive Time 60 minutes
Servings
people
Ingredients
  • 1 1/2 lb Top Sirloin Steaks cut into small cubes
  • 3 tbsp Butter
  • 4 cups beef stock
  • 14 oz Diced Tomatoes
  • 1 onion diced
  • 2 stalks Celery diced
  • 1 cup Carrots peeled and diced
  • 1 cup Small Gold Potatoes cut into halves
  • 2 cloves Minced garlic
  • 3 tbsp Fresh Parsley Leaves chopped
  • 1 tsp Fresh Tarragon
  • Salt & Pepper to taste
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 60 minutes
Servings
people
Ingredients
  • 1 1/2 lb Top Sirloin Steaks cut into small cubes
  • 3 tbsp Butter
  • 4 cups beef stock
  • 14 oz Diced Tomatoes
  • 1 onion diced
  • 2 stalks Celery diced
  • 1 cup Carrots peeled and diced
  • 1 cup Small Gold Potatoes cut into halves
  • 2 cloves Minced garlic
  • 3 tbsp Fresh Parsley Leaves chopped
  • 1 tsp Fresh Tarragon
  • Salt & Pepper to taste
steak vegetable soup
Instructions
  1. Remove steak from the refrigerator and allow to sit at room temperature for 30 minutes. Salt and pepper the steak generously on all sides. Meanwhile, dice and mince vegetables and herbs.
  2. Preheat a Dutch oven over medium-high heat with butter. Add the onion and cook for about 2 minutes until it starts to become tender.
  3. Add steak. Cook for about 5 minutes until browned; stir and cook for another 5 minutes. Toss in the garlic and cook for 2 minutes or until fragrant.
  4. Slowly pour the beef stock and diced tomatoes into the Dutch oven, followed by the carrots, celery, tarragon, and parsley. Bring to a boil, stir, and then simmer for 30 minutes.
  5. Stir in potatoes, bring back to a boil, and then simmer for another 30-45 minutes, or until all vegetables are tender.
  6. Top with fresh parsley, if desired, when ready to serve.
Recipe Notes

If you prefer a thicker soup, you can mix together 2 tablespoons of corn starch to 4 tablespoons of water or beef stock and add it to the soup. Bring it back to a rolling boil for 1 minute and then simmer. The soup should start to thicken. We hope you love this recipe as much as we do. Have you checked out Steak University for more recipes and steak inspiration? If not, we invite you to head over there and see what’s cooking in the Chicago Steak Company kitchen!

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