Southwestern Steak Soup
This southwestern steak soup is hearty and simple to make.
- 2 tablespoons Oil (use a neutral oil with a high smoke point â we use canola oil)
- 1 pound Top Sirloin Tip (cut into small cubes about ½-¾ inch (sirloin and top round are also good options))
- 1 Medium Onion (finely diced)
- 3-4 Garlic Cloves (minced)
- 2 tablespoon Chili Powder
- ½ tablespoon Cumin
- ¼ teaspoon Crushed Red Pepper Flakes (optional - leave it out if you donât like spicy food)
- 2 (14 ounce) canned Diced Tomatoes ((or one 28 ounce can))
- 4 cups Beef Broth
- 2 (15 ounce) cans Black Beans (drained and rinsed)
- 10 ounces Frozen Corn (cooked just enough to defrost (about half the recommended cooking time listed on the package) and drained)
- Salt (to taste at the end if needed)
- Heat the oil in a large, heavy pot over medium-high heat. When the oil is hot, add the beef. arrange it in a single layer and cook for 3 minutes.
- Stir well, arrange it in one layer again and cook another 3 minutes. Then, continue cooking for 1-2 minutes until the liquid has cooked out and the beef is sizzling, stir constantly.
- Next, lower the heat to medium-low and add the onions. Cook them for 3 minutes, stir frequently.
- Add the garlic, chili powder, cumin, and crushed red pepper to the pot. Cook for 1-2 minutes stirring constantly.
- Add the diced tomatoes and beef broth. Stir well and raise the heat to high. Bring the broth to a simmer (it will take about 5 minutes).
- Then, cover the pot, lower the heat to medium-low and cook the soup for 10 minutes. Stir occasionally and keep it at a simmer. Raise or lower the heat as needed.
- Finally, add the black beans and corn. Stir well and raise the heat to high. Bring to a boil (will take about 2-3 minutes). Lower the heat to medium-low, cover the pot and cook the soup for 30 minutes. Stir occasionally and keep it at a simmer. Raise or lower the heat as needed.
- Taste the soup and add salt if needed. As a reference, we added ½ teaspoon to ours.
- Serve the southwestern steak soup and garnish with tortilla chips, sour cream, and chopped parsley like we do or with your favorite toppings.
In this recipe, an affordable cut of beef, black beans, tomatoes, corn, and spices combine to make a flavorful soup that’s a little bit spicy and totally satisfying. When the oil is hot, add the beef. arrange it in a single layer and cook for 3 minutes. Stir well, arrange it in one layer again and cook another 3 minutes.
Then, continue cooking for 1-2 minutes until the liquid has cooked out and the beef is sizzling, stir constantly. Next, lower the heat to medium-low and add the onions.
Add the garlic, chili powder, cumin, and crushed red pepper to the pot. Bring the broth to a simmer (it will take about 5 minutes).
Then, cover the pot, lower the heat to medium-low and cook the soup for 10 minutes. Bring to a boil (will take about 2-3 minutes). Lower the heat to medium-low, cover the pot and cook the soup for 30 minutes.
Serve the southwestern steak soup and garnish with tortilla chips, sour cream, and chopped parsley like we do or with your favorite toppings.
