STEAK SOUP
From a cookbook called The Complete Guide to Country Cooking. This is the one of the best soups I have ever had! The paprika gives it a nice red color and it is very thick and filling on a cold winter's night.
Provided by hungrykitten
Categories Steak
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, melt 1 tablespoon butter over medium heat; add 1 tablespoon oil. Brown half the beef. Remove from pan. Add remaining butter and oil. Brown remaining beef and onion. Return all meat to pan.
- Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
- Add potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer uncovered, for 15 minutes. Remove bay leaf before serving.
STEAK SOUP
Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 319 calories, Fat 13g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1112mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.
THAI STEAK SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat. Season the steak all over with salt and pepper; cook about 3 minutes per side for medium rare. Transfer to a cutting board and let rest. Reserve the skillet.
- Put the noodles in a bowl; cover with warm water and soak 5 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat. Add the ginger, chopped jalapeno, scallion whites, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until softened, about 2 minutes. Add the chicken broth and 3 cups water; bring to a boil. Reduce the heat to medium low; simmer 10 minutes.
- Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat. Drain the noodles, pat dry and toss with 1/4 teaspoon salt. Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, 5 minutes. Flip; cook until crisp, 3 more minutes. Transfer to a cutting board; cut into 4 wedges. Slice the steak against the grain.
- Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, 3 minutes. Divide the soup, steak and fried noodles among bowls. Top with the scallion greens, sliced jalapeno, fried shallots and the remaining cilantro.
Nutrition Facts : Calories 478, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 59 milligrams, Sodium 802 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 23 grams
CHEESESTEAK SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
- Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.
KANSAS CITY STEAK SOUP
There is an old Ghanian proverb that goes,"Good soup draws the chair to it". This is one of those kinds of soup. Dry red wine and thyme add sophisticated flavor to this Kansas City steakhouse favorite. Serve it with warm golden wheat and cheddar loaves.
Provided by Sharon123
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium high heat until it's hot. Add the beef; sprinkle with pepper. Cook 1 minute or just until the edges begin to brown. Remove from the pot; place on a plate.
- In the same large pot, melt butter over medium heat. Add the celery, carrots, onions and garlic; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up the brown bits from the bottom of theh pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce the heat to medium; simmer 12 to 15 minutes or until the veggies are tender.
- Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking. Enjoy!
Nutrition Facts : Calories 469.4, Fat 30.4, SaturatedFat 13.2, Cholesterol 114.8, Sodium 173.1, Carbohydrate 22.7, Fiber 5, Sugar 10, Protein 27.6
PLAZA III STEAK SOUP - COPYCAT
There is a very nice restaurant in Kansas City, MO called the Plaza III - they are famous for their steak soup. This is a copycat version of it. It freezes very well too.
Provided by Mysterygirl
Categories Meat
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in stock pot.
- Blend in flour to make a smooth paste.
- Gradually add hot water a little at a time.
- Whisking it smooth as you go.
- Simmer until smooth.
- Sauté beef in a large skillet and drain off fat Add meat, bouillon, all vegetables and seasonings to saucepan.
- Bring to a boil, then reduce heat and simmer until vegetables are cooked.
Nutrition Facts : Calories 323.1, Fat 18.9, SaturatedFat 9.7, Cholesterol 83.5, Sodium 503, Carbohydrate 17.5, Fiber 3.6, Sugar 3.6, Protein 21.6
PHILLY CHEESE STEAK SOUP
A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter's night. Serve with a crusty loaf of French bread.
Provided by rawcalls
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
- Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 20.8 g, Cholesterol 100.4 mg, Fat 30 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 18.7 g, Sodium 1291.4 mg, Sugar 10.3 g
KANSAS CITY STEAK SOUP
This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.
Provided by CHEFSHAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
- Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
- In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 13.3 g, Cholesterol 17.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 893.5 mg, Sugar 2.1 g
VEGETABLE STEAK SOUP
Your crew will chase away winter's chill with a spoon when you cook up this hearty soup. It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak. -Brigitte Schultz, Barstow, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 660mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
STEAKHOUSE SOUP
Enjoy a steak dinner in a bowl with this super simple, hearty steak soup. Because of the chili powder and cayenne pepper, it packs a little heat, but the recipe can easily be adjusted if you're cooking for young ones. -Erica Schmidt, Kansas City, Kansas
Provided by Taste of Home
Time 8h15m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
Steps:
- Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 874mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
STEAK SOUP
Good! From Better Homes and Gardens Cookbook. Calculated nutrition info per serving: 187 calories, 6 grams fa, 2 grams saturated fat, 11.3 milligrams cholesterol, 2 grams sugar, 297 milligrams sodium, 19 grams carbohydrate, 3.5 grams dietary fiber, 2 grams sugar, 7.2 grams protein.
Provided by mspie
Categories Steak
Time 35m
Yield 7 1/2 cups, 5 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle steaks with garlic powder and pepper. In a large frying pan cook steaks over medium-high heat in hot oil about 3 minutes or till done, turning once. Remove steaks from pan; drain meat drippings. Cut meat into cubes; set aside.
- In the same pan apply cooking spray and then cook onion and celery over medium heat till tender. Stir in meat, the 4 cups water, frozen vegetables, bouillon granules, Worcestershire sauce, and basil. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or till vegetables are tenderized. Stir in undrained tomatoes.
- In a covered dish shake together the 1/2 cup water and the flour; add to the frying pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Nutrition Facts : Calories 113, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.1, Sodium 283.1, Carbohydrate 18.6, Fiber 3.5, Sugar 2, Protein 3.6
STEAK SOUP
Provided by Sunny Anderson
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a grill to medium-high. In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with 1 tablespoon of the oil. Let rest at room temperature, about 15 minutes.
- Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about 4 minutes. Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed. Pour in the broth, jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks.
- On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.
PLAZA III STEAK SOUP
Steps:
- Brown and drain ground chuck. Par boil onions, celery and carrots. Melt butter in a 2-quart pan and add flour. Mix well. Add water, stir until thickened. Add pepper, beef base and tomatoes. Cook one minute more, stirring constantly. Add Kitchen Bouquet, all other vegetables and ground chuck. Cook on medium heat 30 minutes, stirring occasionally. (Soup may be frozen for later use.)
STEAK SOUP
This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.
Provided by FoodieFamily4
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 19
Steps:
- Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
- In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
- Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g
CHEESESTEAK SOUP
Provided by Aaron McCargo Jr.
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
- In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
- Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
- Pour into bread bowls and garnish with chives and parsley.
SPICY STEAK HOUSE SOUP
Think "steak dinner in a bowl," suggests Lisa Renshaw from Kansas City, Missouri. Her rich, hefty soup makes great cold-weather fare and packs a chili-powder nip of its own!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Garnish with parsley.
Nutrition Facts : Calories 281 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 1120mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
CREAMY SOUP STEAKS
Baked boneless pork steaks with a good soup gravy.
Provided by Helen Cooper
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork steaks in a 9x13 inch baking dish. In a medium bowl mix together the soup and milk and pour mixture over steaks. Bake uncovered in the preheated oven for 30 to 40 minutes or until internal temperature of the pork reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 222 calories, Carbohydrate 7.5 g, Cholesterol 71.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 25.6 g, SaturatedFat 3.1 g, Sodium 660.1 mg, Sugar 3.2 g
IRON TENDER RESTAURANT STEAK SOUP
Copycat/Restaurant Recipe Taste of Thomason cookbook includes this recipe for "Irontender" Steak Soup. I've not made it yet but it is on my menu list for soon!! Enjoy!
Provided by Nana Lee
Categories Clear Soup
Time 2h40m
Yield 6-10 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into cubes. Brown in skillet.
- Add ground beef and cook till brown.
- Saute vegetables and seasonings; then add to brown meat.
- In spearate pan heat oil, add flour and stir until very brown (but not burned).
- Pour half the broth into the flour and stir until smooth.
- Pour remining bouillon over meat; bring to a gentle boil.
- Combine all ingredients.
- Cover and reduce heat.
- Simmer 2 hours.
- Notes: I usually use canned tomatoes (don't drain) and it works just fine.
- Also, for step 2, you're really making gravy so whatever tips you know to make it smooth and not lumpy will help here.
- I use Wondra flour and add it just a little bit at a time, whisking it as I go.
- Also, I add in a little bit of "jugo magi" a mexican liquid seasoning instead of kitchen bouquet.
Nutrition Facts : Calories 521.2, Fat 34.9, SaturatedFat 11, Cholesterol 123.9, Sodium 691.7, Carbohydrate 10.5, Fiber 1.3, Sugar 2.3, Protein 39.8
STEAK-N-VEGETABLE SOUP
This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. -Rebecca Ridpath, Cedar Park, Texas
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.
Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1144mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
STEAK AND VEGETABLE SOUP
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Potato Valentine's Day Dinner Lunch Steak Kale Carrot Winter Noodle Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
- Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
- Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.
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