You know that moment when you take the first spoonful of Outback Steakhouse’s Walkabout Soup and just melt into comfort? Yeah, me too—which is why I spent months perfecting a healthier version that tastes just as rich and satisfying. My Healthy Outback Steakhouse Walkabout Soup keeps all the deep, savory flavors but swaps in lean ground beef and low-sodium broth so you can enjoy it guilt-free. I first made this for my family after we craved that cozy restaurant experience at home, and now it’s our go-to for chilly nights. Trust me, no one will miss the extra calories!
Why You’ll Love This Healthy Outback Steakhouse Walkabout Soup
This soup is pure magic—here’s why:
- Weeknight lifesaver: Ready in just 35 minutes from chopping to serving
- Flavor bomb: All the rich, savory taste of the original (but better for you!)
- Nutrient-packed: Packed with protein from lean beef and vitamins from fresh veggies
- Meal prep hero: Tastes even better the next day as flavors meld
- Crowd-pleaser: My picky kids gobble it up—even the carrots!
Ingredients for Healthy Outback Steakhouse Walkabout Soup
Here’s everything you’ll need to make this cozy soup taste just like the restaurant version—but better for you! I’ve tested these amounts dozens of times to get the perfect balance:
- 1 tablespoon olive oil (the good stuff!)
- 1 medium onion, diced (about 1 cup)
- 2 carrots, peeled and diced (trust me, fresh makes all the difference)
- 2 celery stalks, diced (leaves and all for extra flavor)
- 3 cloves garlic, minced (don’t skimp—this is flavor central)
- 1 pound lean ground beef (90/10 works best)
- 4 cups low-sodium beef broth (I like Pacific Foods brand)
- 1 can (14.5 oz) diced tomatoes (with their juices)
- 1 teaspoon paprika (smoked if you’ve got it)
- 1 teaspoon dried thyme (rub between your fingers to wake it up)
- 1 bay leaf (don’t forget to fish it out later!)
- Salt and pepper to taste (wait until the end to adjust)
How to Make Healthy Outback Steakhouse Walkabout Soup
This soup comes together so easily—just follow these simple steps and you’ll have restaurant-quality flavor in your own kitchen. The secret is building layers of flavor, so don’t rush any step!
Sautéing the Vegetables
First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. You want it shimmering but not smoking—that’s when you’ll toss in your onion, carrots, and celery. Stir them around every minute or so until they soften up nicely, about 5 minutes total. The onions should turn translucent, not brown—if they start sticking, just lower the heat a smidge. Then toss in the garlic and breathe in that amazing aroma for just 60 seconds before moving on!
Browning the Beef
Now for the fun part—add your lean ground beef and get ready to break it up! I use a wooden spoon to really crumble it into small pieces as it cooks. You want no big chunks left—just evenly browned bits throughout. This usually takes about 5-7 minutes. Tip: If there’s excess fat, you can drain just a tiny bit, but leave some for flavor!
Simmering the Soup
Here’s where the magic happens! Pour in your beef broth—it should make that satisfying sizzle—then add the diced tomatoes with all their juices. Sprinkle in the paprika and thyme, and don’t forget that bay leaf! Give everything a good stir, bring it to a lively boil, then immediately reduce to a gentle simmer. Let it bubble away uncovered for 20 minutes—this lets the flavors marry perfectly. You’ll know it’s ready when the carrots are tender but still have a little bite. Fish out that bay leaf (I’ve forgotten before—not fun to bite into!) and taste for seasoning before serving.
Tips for the Best Healthy Outback Steakhouse Walkabout Soup
After making this soup more times than I can count, here are my foolproof tricks for perfection:
- Thicken it up: Stir in 1 tablespoon tomato paste with the broth if you prefer a heartier texture (my husband’s favorite version!)
- Salt smart: Always wait until the end to season—low-sodium broth reduces differently than regular
- Herb fresh-up: Toss in a handful of fresh parsley at the end for a bright pop
- Fat check: If using higher-fat beef, drain just 1-2 tablespoons of grease after browning
- Veggie boost: Sneak in extra diced zucchini or mushrooms when sautéing the onions
Ingredient Substitutions
Life happens—here are my favorite swaps when I’m out of something or catering to dietary needs:
- Ground turkey works instead of beef—just add an extra pinch of paprika for richness
- Vegetable broth makes it vegetarian (though you’ll lose some depth—try adding 1 tsp soy sauce)
- Fresh thyme? Use 1 tablespoon instead of dried, but add it at the end
- No celery? Fennel bulb adds a similar crunch with a sweet twist
- For extra heat, swap regular paprika for hot smoked paprika—just a 1/2 teaspoon!
Each change tweaks the flavor slightly, but the soul of the soup stays delicious! If you are looking for other ways to incorporate lean ground beef into your meals, check out this recipe for healthy cheesy rotel beef tacos.
Storing and Reheating Healthy Outback Steakhouse Walkabout Soup
This soup somehow tastes even better the next day! Just let it cool completely before popping it in an airtight container—it’ll keep happily in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with a splash of broth to revive the flavors. (Microwaving works too in a pinch—stir every 30 seconds to prevent hot spots!)
Nutritional Information
Just so you know, these numbers are estimates—but here’s the good news about each hearty bowl of my Healthy Outback Steakhouse Walkabout Soup: roughly 280 calories, a whopping 25g of protein, and only 5g of sugar. It’s packed with 3g of fiber from all those fresh veggies too! I always say it’s comfort food you can feel good about. For more information on the benefits of lean protein, you can check out resources on nutrition.gov.
FAQs About Healthy Outback Steakhouse Walkabout Soup
I get asked these questions all the time—here’s everything you need to know about this cozy soup:
Can I freeze this soup? Absolutely! Just cool it completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove (the carrots soften a bit more, but it’s still delicious).
Is this gluten-free? Yes! All the ingredients in my Healthy Outback Steakhouse Walkabout Soup are naturally gluten-free—just double-check your broth label if you’re sensitive.
Can I make it in a slow cooker? You bet! Sauté the veggies and beef first, then transfer everything to your crockpot and cook on low for 4-5 hours. The flavors get even deeper! If you enjoy slow cooker meals, you might also like this healthy crockpot creamy potato hamburger soup.
What if I don’t have bay leaves? No worries—just add an extra pinch of thyme. The soup will still taste amazing, though you’ll miss that subtle herbal note.
Why wait to add salt? Since we’re using low-sodium broth, the flavors concentrate as it simmers. Adding salt at the end prevents over-seasoning—trust me on this one!
There you have it—my tried-and-true recipe for Healthy Outback Steakhouse Walkabout Soup that brings all the cozy restaurant vibes right to your kitchen! I’d love to hear how it turns out for you—did your family gobble it up like mine does? Leave a comment below with your favorite tweaks or snap a photo of your steaming bowl (I always do—that golden broth is just too pretty not to share!). If you loved this healthier twist on a classic, don’t forget to pin it or share with a soup-loving friend. Happy cooking, and may your bowls always be full of warmth and flavor!
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Healthy Outback Steakhouse Walkabout Soup in Just 35 Minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A healthy version of the classic Outback Steakhouse Walkabout Soup, packed with flavor and nutrients.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 4 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in beef broth, diced tomatoes, paprika, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove bay leaf. Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, add 1 tablespoon tomato paste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Australian-inspired