Description
Hearty Leftover Steak Soup is a comforting and nutritious American main course that utilizes cooked leftover steak combined with fresh vegetables and seasonings in a flavorful beef broth. This gluten-free soup brings together tender chunks of steak, a medley of garden vegetables, and aromatic herbs, simmered to perfection on the stovetop. Ideal for a wholesome dinner, this recipe is easy to prepare, filling, and tastes even better the next day as the flavors meld.
Ingredients
Scale
Meat
- 2 cups cooked leftover steak, diced
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into pieces
- 1/2 cup frozen corn
- 1/4 cup chopped fresh parsley
Liquids & Canned Goods
- 1 can (14.5 ounces) diced tomatoes with juices
- 6 cups beef broth
Oils & Pastes
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
Herbs & Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes until the vegetables have softened, stirring occasionally to prevent sticking.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add main ingredients and seasonings: Add the diced potatoes, trimmed and cut green beans, diced tomatoes along with their juices, beef broth, tomato paste, dried thyme, dried rosemary, salt, black pepper, and the bay leaf to the pot. Stir well to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and cover. Allow the soup to simmer gently for 20 to 25 minutes, or until the potatoes and other vegetables are tender when pierced with a fork.
- Add steak and corn: Stir in the diced leftover steak and the frozen corn. Simmer the soup for an additional 5 to 7 minutes until the steak is heated through and the corn is tender.
- Finish and serve: Remove the bay leaf from the soup. Taste and adjust the seasoning with additional salt or pepper if necessary. Stir in the chopped fresh parsley just before serving to add freshness and color.
Notes
- Add barley or small pasta such as orzo or ditalini for a heartier version of the soup.
- If the leftover steak is heavily seasoned or salted, reduce the amount of added salt to prevent oversalting.
- This soup tastes even better the next day after the flavors have had time to meld together. Store leftovers in the refrigerator.
