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1 hrs 30 mins
It's so cold now in the middle of winter, and I want to share my favorite soup which will make your home smell so good as it cooks and it will warm your bones while it fills your tummy! :) I got the idea for this soup from a good friend who was cooking what she called Mexican Beef soup for her children.... add that to my interest in buying only what's on sale that week and having bought a 2 1/2 lb. London Broil steak, and this recipe was born. As for London Broil steak (in other regions/areas it may be called different names, I think, and I'm sure other cuts would work, like flank steak or any "tough" cuts), this part of the cow tends to be hard to chew and swallow if you have to cook it past medium rare (as my family only likes well done, except for me)... so I think the best use is this long cooking soup. You will want to make this recipe on a day that you are "hanging out" at home for a few hours at least, as it needs some time to really get to that soft, juicy melting in your mouth flavor (it's not a throw it together in a few minutes type of recipe, although I have done that by making it one part first night, then final part after work next day). By the way, it makes great reheated leftovers, and tastes at least as good (or better) the next day!
Units: US | Metric
Serving Size: 1 (295 g)
Servings Per Recipe: 6
The following items or measurements are not included:
salt & pepper