Cowboy Steak And Vegetable Soup Recipes

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STEAK-N-VEGETABLE SOUP



Steak-n-Vegetable Soup image

This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. -Rebecca Ridpath, Cedar Park, Texas

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon canola oil
1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 package (16 ounces) frozen vegetables for stew, thawed
1 jar (16 ounces) picante sauce
2 cans (14-1/2 ounces each) beef broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup fresh baby spinach

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.

Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1144mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

TEXAS COWBOY STEW



Texas Cowboy Stew image

Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.

Provided by Glenda Beall

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 10

Number Of Ingredients 14

2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package frozen mixed vegetables
4 cups water
2 teaspoons ground cumin
2 teaspoons chili powder
salt and pepper to taste

Steps:

  • Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
  • Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 52.2 g, Cholesterol 115 mg, Fat 37.1 g, Fiber 8.9 g, Protein 35.3 g, SaturatedFat 12.9 g, Sodium 1620.2 mg, Sugar 7.4 g

COWBOY STEAK AND VEGETABLE SOUP



Cowboy Steak and Vegetable Soup image

Make and share this Cowboy Steak and Vegetable Soup recipe from Food.com.

Provided by southern chef in lo

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb boneless beef sirloin (1-inch thick)
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1 tablespoon oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) jar chunky salsa or 1 (16 ounce) jar picante salsa
1 (1 lb) package frozen green beans
1 (1 lb) package frozen potato
1 large onion, chopped
2 red bell peppers, cored and chopped
1 (15 1/2 ounce) can great northern beans, drained and rinsed
1 cup torn fresh spinach

Steps:

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

COWBOY CAVIAR SOUP



Cowboy Caviar Soup image

All the ingredients of cowboy caviar are combined in this thick and flavorful soup. Pureed corn and water are the base of this soup to keep the sodium levels down. Roasted vegetables are stirred in at the end, along with fresh lime juice and cilantro just like cowboy caviar. Mexican spices will have you coming back for more. Serve with tortilla chips if you like.

Provided by Chef Mo

Categories     Black Bean Soup

Time 55m

Yield 8

Number Of Ingredients 21

1 large green bell pepper, cut in 1/4-inch pieces
2 medium Roma tomatoes, cut into 1/4-inch chunks
1 small red onion, cut into 1/4-inch pieces
4 tablespoons olive oil, divided
1 small jalapeno pepper, chopped
2 cloves garlic, chopped
3 cups water
1 (16 ounce) package frozen corn, thawed, divided
1 medium avocado, chopped
¾ cup reduced-sodium black beans, rinsed and drained
¾ cup black-eyed peas, rinsed and drained
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
1 ½ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ cup red wine vinegar
¼ cup chopped fresh cilantro, or to taste
1 medium lime, juiced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Toss bell pepper, tomatoes, onion, and 2 tablespoons olive oil in a mixing bowl until vegetables are coated. Spread mixture onto the prepared baking sheet.
  • Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
  • While vegetables are roasting, heat remaining 2 tablespoons oil in a medium pot over medium-high heat. Add jalapeno and garlic and saute for 2 minutes. Add water and 1 cup corn; bring to a simmer. Reduce heat and simmer for 10 minutes.
  • Add avocado to the pot and puree soup with an immersion blender.
  • Stir in the remaining corn, black beans, black-eyed peas, roasted vegetables, oregano, cumin, chili powder, salt, cayenne, and black pepper. Cook until heated through, about 5 minutes.
  • Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 25.2 g, Fat 11.3 g, Fiber 6.2 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 520.7 mg, Sugar 3.7 g

KANSAS CITY STEAK AND VEGETABLE SOUP



Kansas City Steak and Vegetable Soup image

Make and share this Kansas City Steak and Vegetable Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lbs boneless sirloin, trimmed of fat and cut into 1/2 inch pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped celery
1 cup chopped carrot
1 envelope knorr beef tomato soup mix
1 envelope lipton onion soup mix
4 cups water
1 cup peeled potato, cut into 1/2 inch chunks
1 1/2 cups corn kernels (fresh cut or frozen and thawed)
2 cups green beans, cut into 1-inch pieces

Steps:

  • Heat the oil in a large soup pot over medium-high heat.
  • Season the beef with salt and pepper.
  • Add the beef to the soup pot and brown in the hot oil, stirring frequently (do this in batches if necessary).
  • Add the onion, garlic, celery, and carrots; cook and stir about 4 minutes or until the vegetables begin to soften.
  • Add the soup mixes, water, and potatoes; bring to a boil.
  • Change heat to medium-low and simmer 45 minutes to 1 hour or until beef is tender.
  • Add in the corn and green beans and cook until beans are tender.
  • Adjust seasoning to taste with salt and pepper if needed.

STEAK AND VEGETABLE SOUP



Steak and Vegetable Soup image

Provided by Gina Marie Miraglia Eriquez

Categories     Soup/Stew     Potato     Valentine's Day     Dinner     Lunch     Steak     Kale     Carrot     Winter     Noodle     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 13

1/2 pound boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, thinly sliced
2 celery ribs, halved lengthwise and thinly sliced crosswise
3 garlic cloves, finely chopped
2 teaspoons finely chopped thyme
1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 cup diced tomatoes with some juice (from a 14-oz can)
1 3/4 cups beef broth
2 1/4 cups water
2 cups chopped kale leaves
1 cup medium egg noodles, cooked

Steps:

  • Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
  • Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
  • Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.

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