Sponsor recipe courtesy of College Inn®

Steak and Potato Soup

Seared steak with mushrooms, diced tomato, onions, and potatoes create a hearty soup meal.
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  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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1 Tbsp. vegetable oil

1 lb. New York strip steak, sliced into bite-sized pieces

Salt and black pepper, to taste

1/2 cup diced onion

8 oz. cremini mushrooms, sliced

1 clove garlic, minced

1/2 tsp. fresh thyme leaves or 1/4 tsp. dried thyme

1 carton (32 oz.) College Inn® Beef Broth

1 can (14.5 oz.) diced tomatoes, not drained

2 medium gold potatoes, diced (about 8 oz.)

4 oz. green beans, cut into 1/2-inch pieces (about 1 cup)

2 Tbsp. chopped fresh parsley, optional


  1. Heat oil in a 4 or 5-qt. saucepan or Dutch oven over high heat. Add steak; season with salt and pepper, and cook about 8 minutes or until very well browned all over.
  2. Add onion and cook over medium-high heat, stirring occasionally, about 4 minutes or until soft. Add mushrooms, garlic and thyme; cook about 5 minutes, stirring occasionally, or until soft.
  3. Stir in broth, tomatoes, potatoes and green beans. Cover and bring to a boil over high heat. Uncover; reduce heat to medium-low, and simmer 10 to 15 minutes until vegetables are tender. Season to taste with salt and pepper. Garnish with parsley, if desired.