Best Cowboy Steak N Veggie Soup Recipes

COWBOY STEAK AND VEGETABLE SOUP

Cowboy Steak and Vegetable Soup image

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

Ingredients

1 lb boneless beef sirloin (1-inch thick)
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1 tablespoon oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) jar chunky salsa or 1 (16 ounce) jar picante salsa
1 (1 lb) package frozen green beans
1 (1 lb) package frozen potato
1 large onion, chopped
2 red bell peppers, cored and chopped
1 (15 1/2 ounce) can great northern beans, drained and rinsed
1 cup torn fresh spinach

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.

HEARTY BEEF AND VEGETABLE SOUP

Hearty Beef and Vegetable Soup image

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. -Sue Straughan, Prattville, Alabama

Provided by Taste of Home

Categories Dinner Lunch

Time 4h

Yield 26 servings (1-1/2 cups each).

Number Of Ingredients 22

Ingredients

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

Steps:

In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.

COWBOY STEAK N VEGGIE SOUP

Cowboy Steak n Veggie Soup image

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

Ingredients

1 lb beef sirloin steak, boneless (1 inch thick)
1 tsp dried basil leaves
1/2 tsp salt
1/4 tsp pepper
2 clove garlic,crushed
1 Tbsp oil
2 can(s) ready to serve beef broth (14 1/2 oz)
1 jar(s) chunky style salsa or picante
1 pkg frozen green beans,potatoes,onion and red peppers (1 lb bag)
1 can(s) great northern beans,drained,rinsed
1 c torn fresh spinach
GARNISH,IF DESIRED
fresh basil,parsley or cilantro

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.