Cowboy Steak N Veggie Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Pillsbury $10,000 Winner 1996 Ingredients:
* 1 lb sirloin steak -- 1 inch thick |
* 1 tsp dried basil |
* 1/4 tsp pepper |
* 2 cloves garlic -- crushed |
* 1 tbsp oil |
* 2 cans ready to serve beef broth -- (14 1/2 oz each) |
* 16 oz thick & chunky salsa -- or picante |
* 1 lb green giant american mixtures -- (frozen) |
* 1 can great northern beans -- drained, rinsed |
* 1 c fresh spinach -- torn |
* fresh basil, cilantro, or parsley -- for garnish |
Directions:
1. Cut beef into 1/4 inch thick strips; cut each strip into 1 inch pieces. In medium bowl, combine beef, basil, salt, pepper, garlic and oil; toss to coat. Heat Dutch oven or large saucepan over meduim-high heat until hot. Add beef mixture; cook and stir 4-5 minutes or until browned. Stir in broth, salsa and vegetables. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes Stir in beans. Cook 4-5 minutes, or until thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil, parsley or cilantro
|
|