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A Cozy Bowl of Pepper Steak Soup for Busy Weeknights

If you’re on the hunt for a hearty, comforting meal that comes together quickly, look no further. This Pepper Steak Soup recipe is your answer to those busy evenings when you want something delicious and satisfying without spending hours in the kitchen. Trust me; this dish is not only easy to whip up but will also have your family raving about your culinary skills!

Why You’ll Love This Pepper Steak Soup

Let’s face it: life can get hectic. Between work, family, and that never-ending list of to-dos, finding the time to prepare a wholesome meal can feel like an uphill battle. That’s why this Pepper Steak Soup is such a game-changer! Full of tender steak strips, vibrant bell peppers, and a rich, savory broth, this soup is comfort food at its finest. Plus, it’s flexible enough to accommodate whatever veggies you have lying around in your fridge (no judgment here!).

Ingredients

Before we dive into the cozy goodness of our soup, let’s gather the essentials. Here’s what you’ll need to bring this dish to life:

• 1 lb beef steak (flank or sirloin works great), sliced into thin strips
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2-3 bell peppers (a mix of colors), sliced
• 4 cups beef broth
• 1 can diced tomatoes (14.5 oz), undrained
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• Optional: fresh parsley, chopped, for garnish

Steps to Create Your Pepper Steak Soup

1. Sauté the meat: In a large pot, heat the vegetable oil over medium-high heat. Add the sliced steak and season with salt and pepper. Brown the meat for about 5 minutes, stirring often. Don’t rush this step; those little bits on the bottom of the pot are flavor gold!

2. Add aromatics: Toss in the chopped onion and minced garlic, stirring frequently until the onion is translucent and fragrant (about 3 minutes). It should smell heavenly—like a warm hug!

3. Load up the veggies: Now, add in your sliced bell peppers. Stir everything together so the veggies can soak up all that deliciousness for about 5 minutes.

4. Build the soup base: Pour in the beef broth and canned tomatoes (juice and all). Add soy sauce and Worcestershire sauce. Bring the mixture to a gentle simmer, cover the pot, and let it cook for about 20-30 minutes, allowing the flavors to meld beautifully.

5. Taste and adjust: After simmering, taste the soup and adjust the seasoning if needed. Feel free to add more salt, pepper, or even a splash more soy sauce if you’re feeling adventurous!

6. Serve: Ladle the soup into bowls, garnish with fresh parsley if you like, and voilà! You’ve just crafted a bowl of cozy happiness.

Cooking Tips

• Meal prep love: This soup freezes beautifully! Make a big batch and store in individual portions for those nights when cooking feels like too much.
• Veggie swaps: Don’t have bell peppers? Toss in some broccoli, zucchini, or even a handful of corn! Just make sure to adjust the cooking time based on what you use.
• Thickening magic: If you prefer a thicker soup, simply mix 1 tablespoon of cornstarch with a bit of cold water and stir it into the soup during the last few minutes of cooking.

A Personal Story About Pepper Steak Soup

I remember the first time I made this Pepper Steak Soup for my family. I was knee-deep in a chaotic week, juggling school pick-ups and work deadlines. I was exhausted, but there was something so comforting about the sizzle of steak, the vibrant colors of the peppers, and the savory aroma wafting through my kitchen. My daughter walked in, her eyes lighting up like a kid on Christmas morning. She declared it "the best soup ever!" At that moment, I knew this recipe was a keeper.

FAQs

Can I substitute the beef for something else?
Absolutely! You can use chicken or even tofu for a vegetarian option. Just modify the cooking time accordingly.

How do I store leftovers?
Store any soup in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—perfect for those “I need a quick meal” days!

What can I serve with this soup?
Crusty bread or a simple side salad goes beautifully with this soup. It’s all about balance!

Whether you’re welcoming guests, craving comfort food, or just trying to get dinner on the table with minimal fuss, this Pepper Steak Soup is your go-to recipe. So grab your apron and prepare for a flavorful trip into your kitchen—because good food brings families together, and every spoonful is a reminder that you’re doing amazing things!

So get out there and make this peppery goodness, and let me know how much you love it. Cooking should be joyful and bring smiles, and I can’t wait to hear all about your culinary adventures! Happy cooking!

Meta Description: Pepper Steak Soup is the perfect recipe for busy weeknights. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

Pepper Steak Soup

This hearty Pepper Steak Soup is quick to prepare, combining tender steak, vibrant bell peppers, and a savory broth—perfect for busy weeknights!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb beef steak (flank or sirloin), sliced into thin strips Choose your preferred cut for tenderness.
• 1 tablespoon vegetable oil For sautéing.
• 1 medium onion, chopped Adds flavor and aroma.
• 2 cloves garlic, minced Enhances taste.
• 2-3 pieces bell peppers (a mix of colors), sliced Use any colors you prefer.
• 4 cups beef broth Provides the soup base.
• 1 can (14.5 oz) diced tomatoes, undrained Adds liquid and flavor.
• 1 tablespoon soy sauce Enhances umami flavor.
• 1 teaspoon Worcestershire sauce Adds depth to the soup.
• to taste Salt and pepper Adjust to personal preference.
• for garnish fresh parsley, chopped Optional, for presentation.

Method

 

Cooking Steps

1. In a large pot, heat the vegetable oil over medium-high heat. Add the sliced steak and season with salt and pepper. Brown the meat for about 5 minutes, stirring often.
2. Add the chopped onion and minced garlic, stirring frequently until the onion is translucent and fragrant (about 3 minutes).
3. Add in the sliced bell peppers and stir everything together for about 5 minutes.
4. Pour in the beef broth and canned tomatoes (juice and all). Add soy sauce and Worcestershire sauce. Bring to a gentle simmer, cover, and let cook for about 20-30 minutes.
5. Taste the soup and adjust seasoning as needed.
6. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve.

Notes

This soup freezes beautifully! Make a big batch and store in individual portions. You can swap bell peppers for other vegetables like broccoli or zucchini, and for a thicker soup, add cornstarch mixed with water towards the end of cooking.