Steak Soup Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientInterest Group


 Cubed beef steaks8 Ounce (2 Cubes Of 4 Ounce Each)
 Garlic salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Cooking oil1 Tablespoon
 Onion1 Medium, chopped
 Celery stalk1 , chopped
 Water4 Cup (64 tbs)
 Frozen mixed vegetables10 Ounce (1 Package)
 Instant beef bouillon granules1 Tablespoon
 Worcestershire sauce1 Tablespoon
 Dried basil1 Teaspoon, crushed
 Canned tomatoes7 1⁄2 Ounce, cut up (1 Can)
 Cold water1⁄2 Cup (8 tbs)
 All purpose flour1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size

Calories 166 Calories from Fat 46

% Daily Value*

Total Fat 5 g8%

Saturated Fat 1.3 g6.3%

Trans Fat 0.1 g

Cholesterol 23.2 mg

Sodium 790.5 mg32.9%

Total Carbohydrates 19 g6.4%

Dietary Fiber 3.8 g15.1%

Sugars 2.2 g

Protein 12 g24%

Vitamin A 55.2% Vitamin C 19.6%

Calcium 6% Iron 15.6%

*Based on a 2000 Calorie diet


Sprinkle meat with garlic salt and pepper.
In a large saucepan cook meat in hot oil over medium-high heat about 3 minutes or until brown, turning once.
Remove meat from saucepan, reserving drippings in pan.
Cut meat into cubes; set aside.
In the same saucepan cook onion and celery in the reserved drippings over medium heat until tender.
Stir in meat cubes, the 4 cups water, the frozen mixed vegetables, beef bouillon granules, Worcestershire sauce, and basil.
Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or until vegetables are crisp-tender.
Stir in undrained tomatoes.
In a screw-top jar shake together the 1/2 cup water and the flour; stir into meat mixture.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.