This manly steak soup is the kind of bowl that eats like a full meal. Tender sirloin and red potatoes simmer with carrots, celery, onion and green bell pepper in a beefy broth seasoned with thyme and black pepper.

It is a hearty steak and potato soup made in one pot with simple ingredients, and a splash of steak sauce stirred in at the end gives it a tangy, savory finish.

The Best Steak and Potato Soup (Hearty and Healthy)

Tender, juicy steak and potato soup with carrots, onions and celery will be an instant classic favorite in your home. This steak soup is delicious and healthy, and it is every bit as filling as the name promises.

The recipe keeps things lean on purpose. One pound of sirloin steak is trimmed of all visible fat before it is cut into 1 inch pieces, both broths are low sodium, and the steak sauce is the lowest sodium bottle you can find. Just one teaspoon of olive or coconut oil softens the vegetables, so the soup gets its richness from the beef and the broth instead of butter or cream.

Sirloin is a smart cut for soup. It is lean and beefy, and because it is cut into small pieces and simmered right in the broth, it turns very tender in the same 15 to 20 minutes it takes the potatoes to soften. Red potatoes hold their shape as they cook, so every spoonful has chunky, satisfying bites instead of mush.

The broth is a mix of beef broth and vegetable broth seasoned with dried thyme and black pepper. Garlic, onion and green bell pepper build a savory base, and the steak sauce at the end ties it all together.

Why You’ll Love This Steak Soup

A meal in a bowl. Steak, potatoes and four kinds of vegetables make this soup hearty enough for dinner on its own.
Lean and lighter. Trimmed sirloin, low sodium broth and only a teaspoon of oil keep it on the healthy side.
One pot. Everything softens, boils and simmers in the same large pot, so cleanup is easy.
Quick simmer. Once the broth boils, the potatoes and steak need just 15 to 20 minutes to turn soft and tender.

Ingredients You’ll Need

Here is what goes into this sirloin steak soup and why each one is there. Exact amounts are in the recipe card below.

Olive or coconut oil: Just a teaspoon to soften the vegetables. Either one works. Refined coconut oil has a neutral taste, so the soup won’t taste like coconut.
Celery, carrots and onion: The classic soup base. Cut the carrots into 1/2 inch pieces so they cook through in the same time as the potatoes.
Green bell pepper: Adds a fresh, slightly grassy flavor that works well with beef. A red or yellow pepper will make the soup a little sweeter.
Minced garlic: Jarred or freshly minced both work. It warms in the oil with the vegetables and seasons the whole pot.
Beef broth or stock: The backbone of the soup. Choose low sodium so you control the salt, especially since steak sauce goes in at the end.
Vegetable broth: Lightens the beef broth and adds more vegetable flavor. Low sodium is best here too.
Dried thyme and black pepper: Thyme is a natural partner for beef and potatoes, and black pepper adds gentle warmth. Crush the thyme between your fingers as you add it to wake up its flavor.
Red potatoes: Waxy red potatoes keep their shape when simmered. Leave the skins on for color and texture. Yukon Gold potatoes are a good swap, while russets break down more and will thicken the broth.
Sirloin steak: Trim all visible fat and cut it into 1 inch pieces. Look for a steak with a deep red color and very little gristle. Top sirloin or sirloin tip both work.
Steak sauce: Stirred in at the end for a tangy, savory finish. Pick the lowest sodium bottle you can find.

How to Make Steak Soup

Prep everything first. Chop the celery and onion, peel and cut the carrots, dice the bell pepper and cube the potatoes. Trim the steak and cut it into 1 inch pieces. The soup moves quickly once it starts, so having everything ready makes it easy.
Soften the vegetables. Heat the oil in a large pot over medium heat. Add the celery, carrots, onion, bell pepper and garlic and cook for 1 to 2 minutes, until they are slightly tender and the garlic smells fragrant. Keep them moving so the garlic doesn’t scorch.
Add the broth and seasoning. Pour in the beef broth or stock and the vegetable broth, then add the thyme and pepper. Bring it to a boil. You’ll see big bubbles breaking across the whole surface of the pot.
Simmer the potatoes and steak. Add the potatoes and steak and turn the heat down until the soup is constantly simmering, with small, steady bubbles instead of a rolling boil. Cook for 15 to 20 minutes, until a fork slides easily into the potatoes and the steak is very tender.
Finish with steak sauce. Stir in the steak sauce and mix well. Taste the broth and add a pinch of salt or more pepper only if it needs it. Ladle into big bowls and enjoy it hot, with plenty of steak and potatoes in every serving. The broth should taste rich and beefy with a gentle tang from the sauce.

Kami’s tip: Trim away all the visible fat before you cut the sirloin into pieces. It keeps the broth clean and light instead of greasy, and the lean steak still turns very tender as it simmers.

Steak and Potato Soup FAQs

What is the best steak for steak soup? This recipe uses sirloin because it is lean, beefy and turns tender quickly when cut into small pieces. Top sirloin or sirloin tip both work well.
Do I need to brown the steak first? No. The steak simmers right in the broth, which keeps the recipe simple and lean. If you want a deeper flavor, you can sear the pieces in the pot first, then remove them and continue with the vegetables.
Can I use a different kind of potato? Yes. Yukon Gold potatoes hold their shape almost as well as red potatoes. Russets will soften and break apart more, which makes a thicker broth.
How do I make the soup thicker? Press a few cooked potato cubes against the side of the pot with a spoon and stir them in. The starch thickens the broth without adding flour or cream.
How long does steak soup last in the fridge? Let it cool, then cover and refrigerate within 2 hours. It keeps for 3 to 4 days. Reheat until it is steaming hot all the way through, 165°F.
Can I freeze steak soup? Yes. Freeze it in airtight containers for up to 3 months for the best quality. The potatoes may be a little softer after thawing, but the flavor holds up well.
Is this soup low sodium? It uses low sodium beef and vegetable broth and the lowest sodium steak sauce you can find, and there is no added salt in the recipe. Taste before salting.

Easy Steak Soup

Steak soup made with lean sirloin, red potatoes, carrots, celery, onion and green bell pepper simmered in low sodium beef and vegetable broth with thyme. It is hearty and filling, and a splash of steak sauce gives it a tangy finish.

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Ingredients

1 tsp Olive or Coconut Oil
2 medium ribs of celery chopped
4 medium carrots peeled and cut into 1/2 inch pieces
1 small onion chopped
1 medium green bell pepper diced
2 tsp minced garlic
32 oz organic beef broth or stock low sodium
15 oz organic vegetable broth low sodium
1.5 tsp dried thyme
1 tsp black pepper
4 large red potatoes cut into cubes
1 lb sirloin steak all visible fat discarded and cut into 1 inch pieces
2 Tbs steak sauce lowest sodium available

Instructions

In large pot, heat oil over medium heat. Add celery, carrots, onion, bell pepper, and garlic. Cook for 1 to 2 minutes until slightly tender.
Add beef broth/stock, vegetable broth, thyme, and pepper to celery mixture. Bring to boil.
Add potatoes and steak and reduce heat until soup is constantly simmering. Cook for 15 to 20 minutes until potatoes are soft and steak is very tender.
Add steak sauce and mix well. Serve and enjoy!

Made this steak soup? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Your feedback helps other cooks, and I love hearing how you make it your own.