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

Cook Time 30

Total Time 45

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

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.
Add the chopped onion and minced garlic, stirring frequently until the onion is translucent and fragrant (about 3 minutes).
Add in the sliced bell peppers and stir everything together for about 5 minutes.
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.
Taste the soup and adjust seasoning as needed.
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.