Cowboy Steak'N Veggie Soup
Submitted by dfisch
Chunky sirloin steak soup with salsa, mixed vegetables, white beans, and fresh spinach in a beefy broth. A filling 35-minute soup that brings Southwestern heat to the supper table.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis soup eats more like a stew, and that’s exactly why it works on a cold night when you need something fast and filling.
Thin-cut sirloin strips get tossed with basil, garlic, salt, and pepper, then seared quick in a hot Dutch oven until browned.
Beef broth and chunky salsa build the base, frozen mixed vegetables go straight in from the bag, and Great Northern beans add creamy bulk without any extra prep.
Fresh torn spinach wilts into the hot broth right at the end, keeping its color and a little bit of bite.
Kitchen Tips
- Cut the sirloin into thin strips while it’s still slightly cold. Chilled beef is firmer and slices cleaner than room-temperature meat.
- Use a thick, chunky salsa for body. Thin, watery salsa dilutes the broth instead of enriching it.
- Don’t add the spinach until you’re ready to serve. It wilts in seconds and turns slimy if it sits in hot soup too long.
- Frozen mixed vegetables are a legitimate shortcut here. They’re blanched at peak freshness and hold up well in a quick-simmered soup.
Ingredients
Directions
Cut beef into ¼ 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 to 5 minutes or until browned.
Stir in broth, salsa and vegetables.
Bring to a boil over medium to high heat.
Reduce heat to low; simmer 10 minutes.
Stir in beans.
Cook 4 to 5 minutes, or until thoroughly heated.
Stir in spinach.
Garnish each serving of soup with fresh basil, parsley or cilantro.
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