Steak & Vegetable Soup

Steak & Vegetable Soup

Steak & Vegetable Soup

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It’s been cold in the Midwest and this Steak & Vegetable Soup hit the spot.  I’ll definitely be making it again.


  • 1 pound boneless beef sirloin steak, cut into ½-inch cubes
  • 1 cup chopped onion (1)
  • 2 teaspoons canola oil (2)
  • 2 cups cubed red potatoes (3)
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 can (14-1/2 ounces) beef broth
  • 1 cup water
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • ¾ teaspoon salt
  • ¼ teaspoon pepper


In a large saucepan (4), cook beef and onion in oil until meat is no longer pink; drain.  Stir in the potatoes, carrots and peas.  Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.  Yield:  6 servings.


(1)     I omitted the onion because of my husband’s low FODMAP diet.

(2)     I used olive oil.

(3)     I used russet potatoes.

(4)     I used a Dutch oven.

(5)     If you want to make this in your crock pot, cook the beef and onion and then transfer to a crock pot.  Add the remaining ingredients and cook on low 4 or 5 hours.

recipe from Light & Tasty Magazine

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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