Description
This Healthy Steak Soup delivers a nutritious and comforting meal with seared steak, vibrant vegetables, and savory broth, perfect for busy schedules and meal prep.
Ingredients
Scale
1.5 lbs Lean Beef Steak (e.g., Sirloin, Top Round)
2 tbsp Olive Oil or Avocado Oil
1 large Yellow Onio
3 cloves Garlic
4 cups Beef Broth (low sodium)
2 cups Water
2 large Carrots
2 stalks Celery
2 medium Potatoes (e.g., Yukon Gold, Red Bliss)
1 (14.5 oz) can Diced Tomatoes (no added salt)
1 tsp Dried Thyme
1 tsp Dried Rosemary
1/2 tsp Black Pepper
1/2 tsp Sea Salt
2 cups Baby Spinach (optional)
1/4 cup Fresh Parsley
Instructions
- Prepare the Steak: Pat the steak pieces dry and season with salt and pepper
- Sear the Steak: Heat oil in a large pot and sear the steak until browned. Remove and set aside
- Sauté Aromatics: In the same pot, sauté diced onion until softened, then add minced garlic
- Build the Broth: Add beef broth and water, scraping up browned bits from the pot
- Add Vegetables and Herbs: Stir in carrots, celery, potatoes, diced tomatoes, thyme, rosemary, and pepper. Return seared steak to the pot
- Simmer and Cook: Bring to a simmer and cover, cooking for 25-30 minutes until vegetables are tender
- Finish with Greens: Stir in spinach during the last 5 minutes of cooking
- Season and Serve: Taste and adjust seasoning before serving, garnishing with parsley
Notes
For a vegetarian version, substitute beef with mushrooms and use vegetable broth.
Make it gluten-free by ensuring broth is gluten-free.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: One-pot cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320-380 kcal
- Sugar: 5-8 g
- Sodium: 400-500 mg
- Fat: 10-15 g
- Saturated Fat: 3-5 g
- Unsaturated Fat: varies
- Trans Fat: 0 g
- Carbohydrates: 25-30 g
- Fiber: 5-7 g
- Protein: 30-35 g
- Cholesterol: 70-80 mg