Cowboy Steak'N Veggie Soup
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin steak
1 inch thick |
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cloves |
garlic
crushed |
|
| 1 | tablespoon |
vegetable oil
|
|
| 29 | ounces |
beef stock
ready to serve, (2 cans) |
|
| 16 | ounces |
salsa
thick and chunky, picante |
|
| 1 | pound |
vegetables
frozen, mixed |
|
| 1 | can |
beans
great northern, drained, rinsed |
*
|
| 1 | cup |
spinach
fresh, torn |
|
| 1 | x |
basil
cilantro, or parsley, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin steak
1 inch thick |
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | cloves |
garlic
crushed |
|
| 15 | ml |
vegetable oil
|
|
| 838.1 | ml/g |
beef stock
ready to serve, (2 cans) |
|
| 462.4 | ml/g |
salsa
thick and chunky, picante |
|
| 453.6 | g |
vegetables
frozen, mixed |
|
| 1 | can |
beans
great northern, drained, rinsed |
*
|
| 237 | ml |
spinach
fresh, torn |
|
| 1 | x |
basil
cilantro, or parsley, for garnish |
*
|
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.
