Homemade Campbell Chunky Soup Sirloin Steak Hearty Vegetables Soup Can Recipe: A Healthier, Heartier Homemade Version

Category: Soup

Introduction

Campbell's Chunky Sirloin Steak Hearty Vegetables Soup is a beloved favorite, offering a rich, satisfying blend of tender sirloin steak, crisp vegetables, and a savory broth. First introduced in the early 2000s, this soup quickly became a staple in many households, praised for its hearty portions and comforting flavor. However, store-bought soups often contain high amounts of sodium and preservatives, which can be a concern for health-conscious consumers.

Making this soup at home allows you to enjoy the same delicious taste with the added benefits of customization and improved nutrition. By using fresh, wholesome ingredients, you can reduce the sodium content, add more vegetables, and even customize the seasoning to your liking. Plus, homemade soup is cost-effective and can be made in bulk, perfect for meal prep or feeding a family.

I remember growing up with Campbell's soups as a quick, reliable option for chilly days. But when I started cooking, I realized how rewarding it was to recreate these favorites from scratch. The first time I made this Chunky Sirloin Steak Soup, it brought back all the comforting memories of the original, but with a fresher, homemade twist.

Why Make It at Home?

• Healthier Ingredients: Reduce sodium and preservatives by using fresh vegetables and natural seasonings.
• Customization: Adjust the vegetables, spices, or even the cut of steak to suit your preferences.
• Cost-Effective: Making soup in bulk can save money compared to buying multiple cans.
• Better Flavor: Fresh ingredients and homemade broth ensure a more vibrant, authentic taste.

Personal Anecdote

I vividly remember the first time I tried Campbell's Chunky Sirloin Steak Soup. It was a cold winter afternoon, and my mom had just brought home a can from the grocery store. The thick, hearty texture and the tender chunks of steak were unlike anything I'd ever tasted before. As I grew older and developed a passion for cooking, I decided to take on the challenge of recreating this beloved soup at home. After several trials and tweaks, I finally nailed the recipe, and it quickly became a family favorite.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:40-45 minutes
• **Total Time:60-65 minutes
• **Yield:4-6 servings

Ingredients

Meats:

• 1 lb (450g) sirloin steak, cut into 1-inch (2.5cm) cubes
• 2 tbsp (30g) olive oil

Vegetables:

• 1 large onion, diced (about 2 cups/200g)
• 3 cloves garlic, minced (about 1 tbsp/15g)
• 2 medium carrots, peeled and diced (about 1 cup/100g)
• 2 medium potatoes, peeled and diced (about 1.5 cups/150g)
• 1 large red bell pepper, diced (about 1 cup/100g)
• 2 stalks celery, diced (about 1 cup/100g)
• 1 cup (115g) frozen corn kernels

Broth and Seasonings:

• 4 cups (1L) beef broth (low-sodium or homemade)
• 1 cup (250ml) water
• 1 tsp (5g) dried thyme
• 1 tsp (5g) paprika
• 1 tsp (5g) garlic powder
• 1 tsp (5g) onion powder
• 1 tsp (5g) salt (or to taste)
• 1/2 tsp (2g) black pepper
• 1/2 tsp (2g) cayenne pepper (optional, for some heat)

Thickeners (optional):

• 2 tbsp (30g) all-purpose flour or cornstarch (for a thicker consistency)

Optional Additions:

• 1/4 cup (60g) red wine (adds depth of flavor)
• 1/4 cup (60g) diced tomatoes (for extra acidity)

Instructions

• Prep the Steak: Cut the sirloin steak into 1-inch cubes and season with salt and pepper. Let it sit at room temperature for 10-15 minutes before cooking.

• Sear the Steak: Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the steak cubes in batches if necessary to avoid overcrowding. Sear for 2-3 minutes on each side until browned. Remove the steak from the pot and set aside.

• Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

• Add Vegetables: Stir in the carrots, potatoes, bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

• Add Broth and Seasonings: Pour in the beef broth, water, thyme, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Stir well to combine.

• Simmer: Return the seared steak to the pot, cover, and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the steak is tender and the vegetables are cooked through.

• Thicken (optional): If you prefer a thicker consistency, mix the flour or cornstarch with a little water to make a slurry. Stir the slurry into the soup and continue to simmer for another 5-10 minutes until it thickens.

• Finish and Serve: Taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley or a sprinkle of black pepper.

Variations

• Low-Sodium Version: Use no-salt-added beef broth and reduce the added salt.
• Spicy Version: Increase the cayenne pepper or add diced jalapeños for extra heat.
• Smoky Version: Add 1-2 tbsp of liquid smoke or 1 chipotle pepper in adobo sauce for a smoky flavor.
• Gluten-Free: Replace all-purpose flour with cornstarch or gluten-free flour.

Pro Tips

• Sear for Flavor: Don’t skip searing the steak—it adds a rich, caramelized flavor to the soup.
• Use Fresh Herbs: If available, substitute dried thyme with 2 tbsp of fresh thyme for a brighter flavor.
• Let It Rest: After cooking, let the soup rest for 10-15 minutes before serving to allow the flavors to meld.

Nutritional Comparison

FAQ

• Can I use a different cut of steak?
  Yes! While sirloin steak is preferred for its tenderness, you can also use chuck or round steak. Chuck steak will make the soup even heartier.

• What if I don’t have beef broth?
  You can use chicken broth or even vegetable broth as a substitute, though the flavor will be slightly different.

• Can I make this in a slow cooker?
  Absolutely! Brown the steak and sauté the vegetables in a pan first, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 4-5 hours.

• How long does it keep in the fridge?
  This soup will keep in the fridge for up to 5 days. Let it cool completely before refrigerating.

• Can I freeze it?
  Yes! Freeze the soup in airtight containers or freezer bags for up to 3 months. Reheat gently over low heat, adding a little water if it thickens too much.

Serving Suggestions

• Serve with a side of crusty bread or crackers for a filling meal.
• Pair with a fresh green salad for a balanced dinner.
• Use as a base and add your favorite ingredients, like diced zucchini or mushrooms.

Conclusion

This homemade version of Campbell's Chunky Sirloin Steak Hearty Vegetables Soup captures the essence of the original while offering a healthier, customizable alternative. With its hearty chunks of steak, crisp vegetables, and savory broth, it’s a comforting meal that’s sure to become a family favorite. Give it a try and enjoy the satisfaction of a homemade soup that tastes even better than the can!

Let me know how it turns out, and don’t hesitate to share your own tweaks and tips!