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–+ servings

Potato and Southwestern Steak Soup

Wisconsin Potato & Vegetable Growers Association
Savor the bold flavors of Potato and Southwestern Steak Soup—tender steak, hearty potatoes, and fajita spices in a soul-warming bowl!
5 from 1 vote
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Course Soup
Cuisine Tex-Mex
Servings 6
Calories 232 kcal

Ingredients
  

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

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.

Nutrition

Calories: 232kcalCarbohydrates: 19gProtein: 29gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 67mgSodium: 626mgPotassium: 1066mgFiber: 4gSugar: 5gVitamin A: 568IUVitamin C: 19mgCalcium: 73mgIron: 3mg
Keyword beef, potatoes, slow cook recipes, soup
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