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    You are in: Home / Recipes / Cowboy Steak and Vegetable Soup Recipe
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    Cowboy Steak and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    southern chef in louisiana's Note:

    A real stick-to-your-ribs soup that would please a hungry family.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
    2. 2
      In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
    3. 3
      Heat large saucepan over medium-high heat until hot.
    4. 4
      Add the beef mixture; cook and stir for 4-5 minutes or until browned.
    5. 5
      Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
    6. 6
      Bring to a boil over medium-high heat.
    7. 7
      Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
    8. 8
      Stir in the beans and cook 4-5 minutes or until heated thoroughly.
    9. 9
      Stir in the spinach.

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    Ratings & Reviews:

    • on October 27, 2010

      Yee ha! Good, hearty soup & very easy to make with ingredients on hand. I used a fresh potato. Have made this twice within a week, so I consider it a major keeper for all types of cowboys!

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    • on November 21, 2008

      My children loved this soup. I did a few substitutions for some ingredients because I didn't have all the ingredients called for here. I used homemade chicken stock + 1 cup water and a chipotle boullion, fresh potatos, added carrots and I used my Italian seasonings instead of the dry basil (didn't have any). I served it with a dallop of lite sour cream and fresh cilantro on top. Yumm....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2008

      55

      My new favorite soup recipe. This was perfect. The combination of flavor was unsual but surprisingly great. By using a jar of spicy salsa, it had a good bit of spice. I pressure cooked this recipe. Where I would have brought it all to a boil normally, I put the lid on it and brought it to pressure. I pressure cooked it for 3 minutes. Turned out perfect. Where it says frozen potato, you can use the individual pieces of hash browns in the freezer section.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cowboy Steak and Vegetable Soup

    Serving Size: 1 (570 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 321.4
     
    Calories from Fat 57
    17%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.7 g
    8%
    Cholesterol 45.3 mg
    15%
    Sodium 1212.7 mg
    50%
    Total Carbohydrate 40.3 g
    13%
    Dietary Fiber 10.6 g
    42%
    Sugars 6.5 g
    26%
    Protein 27.7 g
    55%

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