Garden Vegetables and Sirloin Soup

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

You don't have to have inclement weather to enjoy a bowl of hearty, tummy warming soup. This is comfort food for any time of year. Here is my take on a protein enriched vegetable soup, which includes whole grain quinoa and slices of sirloin steak. Tip: Place steak in the freezer for 1/2 hour prior to using. Slightly frozen steak will be easier to slice. Created for the 2011 Craze-E Soups or Sandwiches Contest.

Ingredients Nutrition

Directions

  1. Rinse quinoa several times with cool water. Set aside to drain until needed.
  2. In a large saucepan, heat oil. Add black pepper, and chili powder. When the spices start to sizzle, add the sliced steak and onion. Saute until the onions are tender. The steak will also be cooked at this point.
  3. Add broth, cabbage, bell peppers, potatoes, carrots and quinoa. Bring to a boil. Reduce heat, and simmer covered for 20 minutes, then add peas. Continue to simmer for an additional 15 minutes or until the vegetables are tender. Salt to taste, if desired.
  4. Note:. Quinoa needs to be well rinsed before cooking, to remove the bitterness.
Most Helpful

5 5

Made for CrazE Contest 2011. DH and I really enjoyed this soup. I had all ingredients on hand so it was a perfect recipe fo me to put togetrher on a chilly day. We served this with a romaine salad with feta and a crusty french bread slathered in melted cheese. OH what a fine meal on a cold windy day. I will certainly make this again but will add garlic and perhaps cut down on the chili powder for personal tastes. We love garlic in just about everything, especially during cold season. Lovely recipe chef. Good luck to you!

5 5

Made this the other day for our lunch and DH and I really enjoyed the soup. I followed the instructions completely but next time I might add some garlic (we love garlic). I also might try using ground beef or left over roast. Thank you for a great recipe and good luck in the contest!

5 5

This is a wonderful hearty soup. I was unable to find quinoa in any of the grocery stores around here. I read about quinoa here at Food.com that stated that this grain had the appearance and texture of rice. So I substituted rice for the quinoa in the soup. My DH really enjoyed this soup and said he would like me to make it again. I think to keep the cost of the meat down that it would probably taste just as good if it were made with a good quality ground beef rather than the more expensive steak. Thanks to the creator of this recipe. I love a good soup and this certainly qualifies.