Steak-and-Potato Soup Recipe

Looking for an easy Steak-and-Potato Soup recipe? Learn how to make Steak-and-Potato Soup using healthy ingredients.


Submitted by chefgloria1030

Makes 4 servings



Found at: www.foodandwine.com Recipe by: Quick From Scratch Soups & Salads The hardest part of this soup is slicing the steak into thin, thin slices--but you can skip that step if you buy a package of pre-sliced "beef for stir-fry" from the supermarket or sliced beef for bulgogi from an Asian market. SERVINGS: 4 FAST

Recipe Ingredients for Steak-and-Potato Soup

3 tablespoons cooking oil
1 pound pre-sliced beef OR sirloin steak, cut into 1/8-inch thick slices about 1 1/2 inches long and 3/4-inch wide (see headnote)
1 1/4 teaspoons salt
1 large onion, chopped
1 pound baking potatoes (about 2), peeled and cut into 1-inch chunks
1/2 pound green beans, ends trimmed
2 cups water
4 cups chicken broth, low-sodium
1/4 teaspoon black pepper, fresh-ground
2 teaspoons Worcestershire sauce

Recipe Directions for Steak-and-Potato Soup

  1. 1. In a large pot, heat 1 tablespoon of the oil over moderately high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak. Remove the steak from the pot and toss all of the steak slices with 1/4 teaspoon of the salt.

  2. 2. Reduce the heat to moderately low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

  3. 3. Add the potatoes, green beans, water, broth, the remaining 1 teaspoon salt, and the pepper to the pot. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Return the steak and any juices to the soup and stir in the Worcestershire sauce.

  4. Notes: Make sure the steak is well browned before removing it from the pot; those brown bits left on the bottom are essential for flavoring the broth.

Categories

Soup

Nutrition Facts
Serving Size 694.2g
Amount Per Serving
Calories
480
Calories from Fat
170
% Daily Value*
Total Fat
18.9g
29%
Saturated Fat
4.7g
24%
Trans Fat
0.0g
Cholesterol
101mg
34%
Sodium
1619mg
67%
Potassium
1446mg
41%
Total Carbohydrates
33.0g
11%
Dietary Fiber
5.1g
20%
Sugars
4.9g
Protein
43.6g
Vitamin A 8% Vitamin C 38%
Calcium 7% Iron 35%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in niacin
  • High in selenium
  • High in vitamin B6
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in sodium
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