Description
A fragrant, comforting soup with tender steak and vibrant vegetables.
Ingredients
Scale
- 1 pound flank or sirloin steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers (green, red, and yellow), sliced
- 4 cups low-sodium beef broth
- 1 tablespoon cornstarch
- Fresh parsley or thyme, for garnish
- Salt and pepper, to taste
- Red pepper flakes, optional
Instructions
- Sauté the steak: Heat olive oil in a large pot over medium-high heat. Season steak with salt and pepper and brown in batches.
- Cook the vegetables: In the same pot, add onions and garlic. Sauté until translucent, then add bell peppers and cook until softened.
- Return the meat: Place the browned steak back into the pot.
- Add the broth: Pour in beef broth and bring to a gentle boil. Simmer for about 15 minutes.
- Thicken the soup: Mix cornstarch with cold water to create a slurry, then stir into the soup and cook for another 5 minutes.
- Finish with herbs: Adjust seasoning to taste, adding fresh herbs or lemon juice as desired.
- Serve hot: Ladle soup into bowls and garnish with parsley.
Notes
Try substituting steak with chicken or tofu for a different variation. Can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pepper steak soup, comfort food, hearty soup, family recipe, easy soup recipe