Steak & Sweet Potato Soup
This hearty soup is ready in only 30 minutes with sirloin steak, a rich broth, veggies, and tender pieces of sweet potato. It’s a comforting meal you’ll want to make often!
I almost delayed posting this recipe because two of my last four recipes are soups. And here we are with another one! But you know what? I love soup and it’s soup season. Let’s just embrace it, shall we?
This delicious soup started with a craving like some of the very best recipes do. The kids and I were home one weekend. David was traveling for work. I wanted soup and since David wasn’t there I decided to create this soup around steak. (If you’re new here, David has alpha-gal and is allergic to red meat. I try to get my red meat fix when he’s not home since it feels kind of mean to force him to watch us all eat steak and not partake himself.)
I love sirloin steak in soup. It’s inexpensive but doesn’t get too chewy.
I used green beans because I’m always a believer in including something green.
Sweet potato makes this soup feel heartier. More satiating. Comforting. I just love when a soup feels like a meal and this soup is absolutely a meal.
The broth is simple but really gives a ton of flavor. I swear it tastes like you’ve been simmering this all for hours. You won’t be. But let’s not tell anyone.
For this recipe you’ll need:
- A little oil
- Sirloin steak
- Beef stock
- Sweet potatoes
- Fresh green beans
- Tomato paste
- Balsamic vinegar
- Simple seasonings
To make this soup we’ll start by browning our steak and sautéing the onion in a little oil. Then add the minced garlic and sauté until golden.
Ready to finish this soup up? (Yes, we’re really almost done. It’s that easy!) Add everything else to the soup pot. Cover and let it all simmer until your sweet potatoes are tender. BOOM. That’s it.
What kind of steak is best for this soup?
I like to use thin sliced sirloin steak here. It’s relatively inexpensive and very easy to find! No need to go for a fancy cut with this easy soup!
Don’t have sirloin steak? Flank steak would also work well but may be a little tougher.
Can you swap another veggie for the green beans?
If you’d rather use a different vegetable I’d recommend zucchini, broccoli, cauliflower, or carrots. Broccoli and cauliflower should be cut into florets. Carrots and zucchini should be cut into 1-inch pieces.
You can even go with fresh spinach. If using spinach, wait until the end of your cooking time and stir it in. It wilts immediately and doesn’t require any more time than that.
Can you use frozen or canned green beans?
Absolutely! Go for it! While frozen or canned veggies don’t always cook in the same amount of time as their fresh counterparts, you can always use whichever you prefer in a soup. They’ll have a little less crunch than if you’d used fresh but they’ll be delicious.
Can you use a different kind of potato?
White, russet, yellow/gold, or red-skinned potatoes all work beautifully in this soup. Use whatever you have on hand! I personally enjoy the natural sweetness of the sweet potato with the steak.
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Steak & Sweet Potato Soup
- 1 1/2 tbsp olive or avocado oil
- 2 lb sirloin steak, cut into 1-inch pieces
- 1 medium white or yellow onion, diced
- 2 tsp garlic, minced
- 6 cups beef stock, Can use beef broth.
- 4 cups diced sweet potato, About 1 large sweet potato or 2 medium sweet potatoes.
- 12 oz fresh green beans, chopped
- 6 oz tomato paste
- 2 tbsp balsamic vinegar
- 2 tsp dried oregano
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 1/4 tsp chili powder
- 1/2 tsp onion powder
- Add the oil, onion, and steak to your soup pot over medium high heat. Sauté, stirring, until you've browned all sides of the steak, about 3 to 4 minutes.
- Add the minced garlic. Sauté until golden, about 1 minute.
- Add the beef stock, diced sweet potato, chopped green beans, tomato paste, balsamic vinegar, oregano, salt, pepper, chili powder, and onion powder. Stir. Cover and reduce heat to medium. Simmer for 15 to 20 minutes, or until potatoes have softened.
- Taste and add more salt if desired. (For a little spiciness I like to add an extra 1/4 tsp black pepper and 1/4 tsp chili powder.)