Rating: 4.5 stars 4.6
380 Ratings
  • 5 star values: 288
  • 4 star values: 71
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 4

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.

Recipe Summary

prep:
45 mins
cook:
1 hr 30 mins
total:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

You can double this batch and freeze some as well; refrigerating makes the soup thicker and more rich.

Nutrition Facts

361 calories; protein 36g; carbohydrates 26.9g; fat 12.9g; cholesterol 84.1mg; sodium 1118.2mg. Full Nutrition
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