Recipe by NorthwestGal
This soup has a Tex-Mex influence that’s perfect for warming up on a chilly winter night. It features premium sirloin beef, protein and fiber-rich white beans and a trio of fresh oven-roasted peppers for extra flavor. It does have a fair amount of “heat”, so adjust the peppers and seasonings to suit your own taste buds. You can stretch the servings a bit more by adding more fresh or frozen vegetables if you like, such as chopped celery, pearl onions, corn, or green beans.
- 1 poblano pepper
- 1 red bell pepper
- 1⁄4-1⁄2 jalapeno pepper
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1 teaspoon dried basil
- 1⁄4 teaspoon salt
- 1 lb sirloin steak
- 32 ounces vegetable broth (I used low-sodium broth)
- 1 cup water
- 15 ounces great northern beans (Navy beans or Cannellini beans are OK, too)
- 1 tablespoon fresh basil, chopped
- 1 teaspoon marinade, A -1 Texas Mesquite blend
Directions See How It's Made
- Preheat oven to 400°.
- Cut poblano pepper, bell pepper and jalapeno pepper in half; discard seeds. Rub olive oil on the skins of all the peppers, and place on a baking sheet with the skin side facing up. Roast in oven for 15 minutes at 400° or until skins just begin to blister.
- While peppers are roasting, mix together the garlic powder, chili powder, cumin, dried basil, and salt. Rub the seasoning blend on both sides of the sirloin steak. Heat olive oil in skillet, add the coated sirloin steak and brown on both sides over medium heat. Cut the browned steak into bite-size pieces and add to a Dutch oven or large stockpot.
- Remove roasted peppers from oven. When cool enough to handle, cut poblano and bell peppers into bite-size pieces, and mince the jalapeno pepper. Add peppers to stockpot.
- Add vegetable broth, beans, fresh basil, and A-1 Texas Mesquite marinade to the stockpot, and stir a few times. Cook soup over medium-low heat for 30 to 45 minutes or until beef is done throughout, stirring occasionally.