Well, this is it! Our last Soup of the Month recipe. It was hard to decide which soup to feature, but in the end, I chose Chunky Steak Soup. Mainly because I have a freezer full of deer and elk steaks to use up. Beef steak works perfectly well in this recipe, so don’t worry that you’ll have to find some wild game.
Last January, when I began the Soup of the Month, I planned out the soups I would prepare. However, I did change things around occasionally to fit what I had available in the season. That’s what I love about a good pot of soup; there’s always some produce available to use to make it. Each soup creates a flavor of the season and I love eating by the season.
Related: Soup of the Month
Let’s take a look at what produce is available in December. It certainly will not be as abundant as the early autumn. Our vegetable gardens are gone and the produce stands are shut down. But you can always find something fresh at the grocery store.
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Produce for December..
- Broccoli
- Brussels Sprouts
- Cabbage
- Citrus Fruit
- Kale
- Pomegranate
- Potatoes and Sweet Potatoes
- Root Vegetables (Turnips, Parsnips, and Rutabagas)
- Winter Squash
Many of these vegetables will be great in a pot of winter soup. But, if you need something out of season, remember that frozen produce offers a wonderful alternative. Since frozen produce was harvested at its peak, it is usually less expensive than trying to find it fresh. So, on to the soup.
A warm bowl of comfort that's loaded with vegetables and pieces of steak.
- 2 tbsp olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, sliced
- 3 large carrots, sliced
- 1/2 cup mushrooms, chopped
- 1-14.5oz can diced tomatoes, with liquid
- 2 large potatoes, peeled and diced
- 2 cups green beans, 1 inch pieces
- 6 cups beef broth
- 1 lb steak or pot roast, 1/2 inch chunks
- 1/2 tsp pepper
- 1/4 cup + 1 tbsp flour
- 1/4 cup butter, melted
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Sprinkle steak with 1 tbsp flour. Heat 1 tbsp oil in dutch oven or large pot. Saute meat until lightly browned on all sides. Remove from pan.
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Heat 1 tbsp oil in the same pan. Saute onion 2-3 minutes. Add garlic and continue to saute for 1 minute. Add in celery, carrots, and mushrooms. Stir frequently for an additional minute or 2.
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Mix in the tomatoes, potatoes and green beans. Stir. Add in broth and seasoning. Heat to boiling. Reduce heat and simmer for 1 1/2 hour.
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Blend melted butter with 1/4 cup flour to form a paste. Mix into the soup and continue stirring until dissolved. Simmer for an additional 15 minutes. Adjust seasoning and enjoy.
Enjoy this delicious and warming pot of soup. My hope is that you have tried a few of my ‘Soup of the Month’ Recipes. Soup makes a filling meal anytime you serve it. So go back and check out the twelve soups I made and you’ll have plenty of options to fill your bowl.
Although I will continue to add new soup recipes occasionally, I want to change up the monthly post for the new year. At this point, I’m still deciding what that will be. For now, pull out your dutch oven and make this filling pot of soup.