Potato and Southwestern Steak Soup

Name: Potato and Southwestern Steak Soup
Yield: 6
Ingredients: 3/4 lb Yukon Gold potatoes (quartered); 1 1/2 lb Boneless beef sirloin steak (cut 1 inch thick); 2 cups Loose-pack frozen cut green beans; 1 small Onion (sliced); 1 1/2 cup Thick and chunky salsa; 1 14 oz. can lower-sodium beef broth; 1 tsp Dried basil (crushed); 2 cloves garlic (minced)

Posted January 1st, 2015

CourseMain Dish, Side Dish, Soups, Stews and Chili

Servings

Potato and Southwestern Steak Soup

CourseMain Dish, Side Dish, Soups, Stews and Chili

Servings

Ingredients

3/4 lb Yukon Gold potatoes quartered
1 1/2 lb Boneless beef sirloin steak cut 1 inch thick
2 cups Loose-pack frozen cut green beans
1 small Onion sliced
1 1/2 cup Thick and chunky salsa
1 14 oz. can lower-sodium beef broth
1 tsp Dried basil crushed
2 cloves garlic minced

Servings:

Units:

Instructions

In a 4 quart slow-cooker, combine potatoes, green beans and onion.
Trim fat from meat; cut into 1 inch pieces and add to cooker.
In medium bowl, stir together salsa, broth, basil and garlic. Pour mixture over meat and vegetable mixture in cooker.
Cover, cook on low heat 8 to 10 hours or high heat 4 to 5 hours. Stir before serving.

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