Recipe by Rabia
This is a wonderful hearty soup. My whole family loves it.
Top Review by Teresa61
I had leftover grilled flat iron steak, so I used this recipe as a base for my soup. Here's what I did. My meat was already cooked, so I browned the pepper (I used Green & red) & onion. I added the garlic (used granuales) I then added the tomatoes, chili powder, & cumin. I left out the fajita seasoning because my meat was already grilled with a smokey grill spice. I added beef broth and I used a frozen corn & black bean fiesta mix. I left out the pintos, spinach, and jalapenos. Everyone loved it.
- 2 lbs beef, cut in small cubes
- 2 tablespoons safflower oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fajita seasoning mix (1 pkg)
- 1 teaspoon chili powder (or to taste)
- 2 teaspoons cumin powder
- 2 (14 ounce) cans diced tomatoes (I use fire roasted)
- 1 (15 ounce) can black beans
- 1 (15 ounce) can pinto beans
- 4 cups broth (I use mushroom broth)
- 3 red bell peppers, roasted and diced
- 2 jalapeno peppers, fresh and diced (to taste)
- 1 cup spinach (I use baby spinach)
- 2 cups corn
- 3 tablespoons fresh cilantro
- water (as needed)
Directions See How It's Made
- Cook onions until light brown.
- Add garlic.
- Add beef and spices. Brown beef.
- Add tomatoes and cook till juice is gone.
- Add broth.
- Cook till beef is almost cooked.
- Add all other ingredients except cilantro. Cook for 15 more minutes or until all vegetables are ready.
- Add cilantro. Cook 5 minutes more.
- You can garnish with avocado, cilantro, pico de gallo, lime juice or Monterey jack cheese. You can even add a little cooked rice.
- Note: You can leave the spinach out but it adds to a more healthy and balanced meal.