Steak & Veggie Soup Recipe

Name: Steak & Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon canola oil; 1 cup chopped onion; 12 lb ground sirloin; 3 garlic cloves, minced (or more!); 3 cups frozen mixed vegetables; 2 cups water; 14 12 ounces stewed tomatoes with juice; 1 cup sliced celery; 1 teaspoon beef bouillon, granulated; 12-1 teaspoon fresh ground black pepper; 1 (10 1/2 ounce) can beef broth; ½ cup all-purpose flour

Servings: persons

1 tablespoon canola oil
1 cup chopped onion
12 lb ground sirloin
3 garlic cloves, minced (or more!)
3 cups frozen mixed vegetables
2 cups water
14 12 ounces stewed tomatoes with juice
1 cup sliced celery
1 teaspoon beef bouillon, granulated
12-1 teaspoon fresh ground black pepper
1 (10 1/2 ounce) can beef broth
½ cup all-purpose flour

1
Heat oil over medium-high heat in Dutch oven.
2
Saute onions 5 minutes and add garlic and ground sirloin.
3
Cook until beef is browned.
4
Add all ingredients except beef broth and flour.
5
Bring to a boil.
6
In bowl, whisk together the broth and flour until smooth.
7
Add to soup, stirring constantly, until mixture comes to a boil.
8
Reduce heat to low and cover.
9
Simmer 45 minutes, stirring frequently.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 cup chopped onion, 12 lb ground sirloin, 3 garlic cloves, minced (or more!), and more.

Yes, Steak & Veggie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak & Veggie Soup

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