STEAK-N-VEGETABLE SOUP
This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. -Rebecca Ridpath, Cedar Park, Texas
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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 : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1144mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
COWBOY STEAK AND VEGETABLE SOUP
Make and share this Cowboy Steak and Vegetable Soup recipe from Food.com.
Provided by southern chef in lo
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
- In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
- Heat large saucepan over medium-high heat until hot.
- Add the beef mixture; cook and stir for 4-5 minutes or until browned.
- Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
- Bring to a boil over medium-high heat.
- Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
- Stir in the beans and cook 4-5 minutes or until heated thoroughly.
- Stir in the spinach.
CHEESESTEAK SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
- Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.
AIR-FRYER COWBOY CASSEROLE
When it starts to get cold, I love to make this quick and creamy Tater Tot bake. It's a great homey dinner, that's easy to put together. I make it ahead of time and keep it in the refrigerator. Then I just pop it into the air fryer when I get home. -Donna Donhauser, Remsen, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink. Stir in corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper., Preheat air fryer to 350°. Place 1 cup Tater Tots in a greased 3-cup baking dish that fits into your air fryer. Layer with beef mixture and remaining 1 cup Tater Tots; sprinkle with remaining 1/4 cup cheese. Cook, uncovered, until bubbly, 15-20 minutes.
Nutrition Facts : Calories 714 calories, Fat 38g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1675mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 6g fiber), Protein 37g protein.
COWBOY STEAK N VEGGIE SOUP
Another good and hearty soup that has a good amount of veggies and steak too.
Provided by Jamallah Bergman
Categories Vegetable Soup
Number Of Ingredients 13
Steps:
- 1. 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.
- 2. Heat Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture;cook and stir 4 to 5 minutes or until browned.
- 3. Stir in broth,salsa and vegetables. Bring to a boil over medium-high heat. Reduce heat to low;simmer 10 minutes.
- 4. Stir in beans. Cook 4 to 5 minutes or until thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil.
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