Pepper Steak Soup


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A very filling soup, with plenty of kick to satisfy spice-seekers

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  • 1-1/2 lbs. lean ground beef
  • 2 C. diced onions
  • 1 C. diced carrots
  • 1 C. diced celery
  • 1 Tbs. minced garlic
  • 3 cans (13 or 14 oz.) chicken broth
  • 1 can (16 oz.) crushed tomatoes
  • 1 tsp. red pepper sauce (can use flakes 1/2 tsp..)
  • 2 Tbs. Worcestershire sauce
  • 1/2 tsp. freshly ground pepper
  • 1/4 C. margarine
  • 1/2 C. flour

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Brown meat in Dutch oven over medium high heat. Drain and rinse. Add onions, carrots, celery and garlic to meat. Cook 10-12 minutes until vegetables are softened. Add broth, tomatoes, red pepper sauce, Worcestershire sauce and pepper; bring to a boil. Reduce heat, cover and simmer 15 minutes. Meanwhile, melt margarine in small pan. Stir in flour. Cook over medium high heat until deep brown. It may seem like it scorches, but it needs to be dark. Whisk into soup. Cover and simmer 15 minutes more.

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