Mr. Food’S Steak & Veggie Soup- 10/20/95

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Servings: 4 Difficulty: Intermediate
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Hearty beef and vegetable soup with tender potatoes and fresh herbs
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This comforting steak and veggie soup is a perfect weeknight dinner that balances savory beef broth with tender root vegetables. The combination of diced onions, chunky potatoes, and bright carrots creates a hearty base, while thinly sliced sirloin steak adds a satisfying protein kick. A splash of balsamic vinegar and fresh herbs elevate the flavor profile, adding a subtle tang and aromatic freshness. It&# 226;€™s a simple, home-style meal that comes together quickly, making it ideal for busy evenings. Serve it hot with crusty bread for a complete, satisfying experience that warms the soul.

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Mr. Food’S Steak & Veggie Soup- 10/20/95

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 302.5

Description

This comforting steak and veggie soup is a perfect weeknight dinner that balances savory beef broth with tender root vegetables. The combination of diced onions, chunky potatoes, and bright carrots creates a hearty base, while thinly sliced sirloin steak adds a satisfying protein kick. A splash of balsamic vinegar and fresh herbs elevate the flavor profile, adding a subtle tang and aromatic freshness. It&# 226;€™s a simple, home-style meal that comes together quickly, making it ideal for busy evenings. Serve it hot with crusty bread for a complete, satisfying experience that warms the soul.

Ingredients

Directions

  1. In a large saucepan, combine the beef broth, water, diced onion, potato pieces, carrots, and frozen peas.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce the heat to low and simmer for 15 to 20 minutes, or until the vegetables are tender, stirring occasionally.
  4. Add the fresh herbs and balsamic vinegar to the simmering soup.
  5. Meanwhile, heat vegetable oil in a medium-sized skillet over medium-high heat.
  6. Add the thinly sliced beef sirloin steak to the hot skillet.
  7. Stir-fry the steak for 2 to 3 minutes, just until the outside is browned and no pink remains inside.
  8. Drain off and discard any excess liquid from the skillet.
  9. Spoon the cooked beef evenly into 4 soup bowls.
  10. Ladle the hot vegetable broth mixture evenly over the beef.
  11. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 302.5kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 6.0g30%
Cholesterol 78.0mg26%
Sodium 113.7mg5%
Total Carbohydrate 12.2g5%
Dietary Fiber 2.6g11%
Sugars 3.9g
Protein 27.3g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, steak, soup, vegetables, potato, carrots, onion, peas, herbs, balsamic, easy, weeknight, dinner, hearty, comfort food, one-pot, quick, savory, meal, healthy
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