Iowa Steak Soup
Hearty Iowa Steak Soup combines tender beef, mixed vegetables, and savory broth for a comforting, flavorful meal perfect for family dinners and cold evenings.
Ingredients
- 1 cup chopped onion ⓘ
- 1 cup chopped carrots ⓘ
- 1 cup chopped celery ⓘ
- 4 beef bouillon cubes ⓘ
- 2 pounds ground beef or cubed steak ⓘ
- 1 tablespoon cooking oil ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/4 cup butter ⓘ
- 1 cup flour ⓘ
- 10 ounces frozen mixed vegetables ⓘ
- 2 cups cut-up tomatoes ⓘ
- 2 tablespoons snipped parsley
- 2 teaspoons Kitchen Bouquet ⓘ
Instructions
- Brown the ground beef or cubed steak in a skillet; set aside.
- In a large pot, cook chopped onion, carrots, and celery in 8 cups of water until tender.
- Add beef bouillon cubes, cooked meat, and garlic powder to the vegetable mixture.
- Mix butter and flour with 1 cup of the hot liquid to make a roux, then add this mixture to the soup and cook until bubbling.
- Stir in frozen mixed vegetables, cut-up tomatoes, snipped parsley, and Kitchen Bouquet.
- Simmer the soup until all vegetables are tender, seasoning with salt and pepper to taste.
Tips & Substitutions
For a richer flavor, consider using beef broth instead of water. You can also substitute fresh vegetables for frozen mixed vegetables based on what you have on hand. If you like a thicker soup, add more flour to the roux. This recipe can easily be modified to include leftover beef from your favorite dishes like Herbed Pot Roast With Vegetables.
Serving Suggestions
This hearty Iowa Steak Soup pairs wonderfully with crusty bread or a fresh green salad. For a complete meal, serve it alongside a side of grilled cheese sandwiches or a light vegetable platter. Additionally, for a comforting twist, consider serving it with a dollop of sour cream and freshly chopped chives.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions for a quick meal, adding a splash of water if the soup thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Iowa Steak Soup contains roughly 1529 calories, with 51g protein, 187g carbohydrates, and 68g fat. It is an excellent source of iron (206% of the Daily Value), vitamin A (161% of the Daily Value), and dietary fiber (113% of the Daily Value). Note that it is relatively high in sodium, at 742mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of beef in this soup?
Yes, you can substitute ground chicken or cubed chicken breast for the beef. However, keep in mind that chicken will impart a different flavor to the soup. Adjust the cooking time accordingly to ensure the chicken is fully cooked.
How can I make this soup vegetarian?
To make a vegetarian version, replace the beef with plant-based protein like lentils or mushrooms. Use vegetable broth instead of beef bouillon and add a variety of vegetables to enhance the flavor. This will yield a delicious and hearty plant-based soup.
Can I freeze Iowa Steak Soup?
Absolutely! This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).