Kitchen Basics Hearty Steak and Vegetable Soup

Hearty Steak & Vegetable Soup

  • Prep Time:
    15 minutes
  • Cook Time:
    30 minutes
  • Serves:
    6

Ingredients

  • 1 Tbsp. vegetable oil
  • 12 to 16 oz. New York strip or top sirloin steak, cut into bite-sized pieces
  • 1 tsp. kosher salt and 1/2 tsp. cracked black pepper
  • 2 large carrots, cut into 1/2-inch-wide half-moon slices (1 1/2 cups)
  • 8 oz. green beans, cut into 1-inch pieces (1 1/2 cups)
  • 1 small onion, diced (1 cup)
  • 1 carton (32 oz.) Kitchen Basics® Slow Cooked Beef & Caramelized Onion Culinary Stock
  • 12 oz. (2 med) gold potatoes peeled, cut into 1-inch chunks
  • 3/4 tsp. each garlic powder, dried thyme and oregano
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. red wine vinegar

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  • Prep Time:
    15 minutes

  • Cook Time:
    30 minutes

  • Serves:
    6
Print Recipe

As flavorful as a slow cooked stew, this soup is rich in chunky vegetables and seared steak but takes less than an hour to prepare. Vinegar and parsley added at the end bring fall of the flavors into balance.

Prep & Cook Instructions

  1. Heat oil in a stockpot (5-6 qt.) over high heat. Add steak; season with salt and pepper and cook 6 to 8 min. until deeply browned on most sides. 
  2. Add carrots, green beans and onion; cook 5 min. over med-high, stirring frequently. 
  3. Stir in stock, 2 cups water, potatoes, garlic and herbs. Bring to a boil over high; reduce to medium and simmer 15 min. until vegetables are tender. Stir in parsley and vinegar. Season to taste.