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Steak-n-Vegetable Soup

Name: Steak-n-Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings (2-1/2 quarts).
Ingredients: 1 tablespoon canola oil; 1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 garlic cloves, minced; 1 package (16 ounces) frozen vegetables for stew, thawed; 1 jar (16 ounces) picante sauce; 2 cans (14-1/2 ounces each) beef broth; 1 can (15-1/2 ounces) great northern beans, rinsed and drained; 1 cup fresh baby spinach

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 30 min.

Makes

8 servings (2-1/2 quarts)

This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. —Rebecca Ridpath, Cedar Park, Texas

Steak-n-Vegetable Soup Recipe photo by Taste of Home

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Ingredients

1 tablespoon canola oil
1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 package (16 ounces) frozen vegetables for stew, thawed
1 jar (16 ounces) picante sauce
2 cans (14-1/2 ounces each) beef broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup fresh baby spinach

Directions

In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more.
Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.

Nutrition Facts

1-1/4 cups: 191 calories, 5g fat (1g saturated fat), 23mg cholesterol, 1144mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 17g protein.

Steak-n-Vegetable Soup

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