Cowboy Steak and Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A real stick-to-your-ribs soup that would please a hungry family. Ingredients:
1 lb boneless beef sirloin (1-inch thick) |
1 teaspoon dried basil leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 garlic cloves, crushed |
1 tablespoon oil |
2 (14 1/2 ounce) cans beef broth |
1 (16 ounce) jar chunky salsa or 1 (16 ounce) jar picante salsa |
1 (1 lb) package frozen green beans |
1 (1 lb) package frozen potato |
1 large onion, chopped |
2 red bell peppers, cored and chopped |
1 (15 1/2 ounce) can great northern beans, drained and rinsed |
1 cup torn fresh spinach |
Directions:
1. Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
2. In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
3. Heat large saucepan over medium-high heat until hot.
4. Add the beef mixture; cook and stir for 4-5 minutes or until browned.
5. Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
6. Bring to a boil over medium-high heat.
7. Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
8. Stir in the beans and cook 4-5 minutes or until heated thoroughly.
9. Stir in the spinach.
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