Cowboy Steak 'n Veggie Soup

Course : Beef Steak
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound sirloin steak -- 1 inch thick
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic -- crushed
1 tablespoon oil
2 cans ready to serve beef broth -- (14 1/2 oz each)
16 ounces th and chunky salsa -- or picante
1 pound green giant american mixtures -- (frozen)
1 can great northern beans -- drained, rinsed
1 cup fresh spinach -- torn
1 tablespoons fresh basil cilantro or parsley -- for garnish

Preparation / Directions:

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 medium-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. Cool completely-Place soup in Freezer bags. Freeze flat. When completely frozen, stack on other flat, frozen foods.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beef Steak Recipes