BLACK BEAN AND STEAK SOUP RECIPE
Black Bean and Steak Soup is one of my favorite soup recipes. It's so hearty and filling and just down right delicious.
Provided by Robyn Stone | Add a Pinch
Categories Soup
Time 25m
Number Of Ingredients 10
Steps:
- Mix together dry ingredients through black pepper and rub onto ribeye steaks. Place steaks into a ziptop bag and place in the refrigerator to marinate at least one hour to overnight, preferred, but can be done right before cooking.
- Heat skillet or grill pan over medium heat. Drizzle lightly with olive oil. Remove steaks from the ziptop bag and place into the skillet or on the grill pan. Sear on each side for about 3-5 minutes per side. Set aside and allow to rest as the soup is cooking.
- Add onion to skillet and saute until translucent, about 3 minutes.
- Pour black beans into medium saucepan over medium heat. Add onion, garlic, and beef stock. Cook for about 10 minutes.
- Slice steak into thin slices or into bite-sized pieces and place into soup.
- Serve warm with sour cream and shredded cheese.
Nutrition Facts : Calories 128 kcal, Carbohydrate 2 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 34 mg, Sodium 236 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
STEAK SOUP
This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.
Provided by FoodieFamily4
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 19
Steps:
- Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
- In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
- Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
BEEF & BLACK BEAN SOUP
I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama
Provided by Taste of Home
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.
Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
BEEF AND BEAN SOUP RECIPE
This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.
Provided by Amy Johnson
Categories Main Dishes
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
- Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
- Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
- Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
- Discard bay leaves. Salt and pepper to taste.
PASTA, KALE AND WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes.
- Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil. Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.
- Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams
SOUTHWEST STEAK AND BEANS
Steps:
- Trim excess fat from the flank steak.
- Spray a 4-quart slow cooker with nonstick cooking spray or line it with a cooking bag specially made for crock pots.
- Place the onions and garlic in the bottom of the prepared slow cooker and top with the steak.
- Mix the salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat.
- Top everything with the drained black beans.
- Cover the slow cooker and cook on low for 6 to 8 hours until meat is tender.
- Remove the meat from the slow cooker and cover it. Let stand for 10 minutes, then slice into thin strips against the grain.
- Meanwhile, turn heat on the crock pot to high.
- Return the beef to the slow cooker along with sliced peppers and any juices that may have come from the meat.
- Cover the slow cooker and cook on high for 30 minutes, until the peppers are tender. Stir the food gently but thoroughly and top with green onion; serve immediately with the rice. You could also use this mixture to make Fajitas.
Nutrition Facts : Calories 465 kcal, Carbohydrate 51 g, Cholesterol 90 mg, Fiber 9 g, Protein 42 g, SaturatedFat 4 g, Sodium 1057 mg, Sugar 5 g, Fat 10 g, ServingSize 6 servings, UnsaturatedFat 0 g
STEAK VEGETABLE SOUP
Tender beef steak in a tomato based soup with carrots, onions, celery, green beans, corn, potatoes and lima beans that can be made in a hour or less.
Provided by Mary Ellen @ Recipes Food and Cooking
Categories Soup, Beef, Vegetable
Time 1h15m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Slice the steak into thin pieces. Add the oil to the dutch oven or soup pot. Fry the beef quickly until browned. Remove from pan and refrigerate.
- Add the onions to the pan and stir until softened.
- Add the water and beef broth. Scrape up any of the browning bits on the bottom of the pan. Add spices, salt and pepper.
- Add the tomatoes, celery, carrots, green beans. Bring pot to a boil. Simmer for 30 minutes.
- Add the corn and potatoes. Cook for 10 minutes.
- Add remaining ingredients and steak back into the pot. Cook for 10 minutes.
STEAK AND CABBAGE SOUP
Steps:
- Gather up your ingredients and have them ready to add to your soup.
- In a frying pan, add the oil and bring up to temperature, slightly smoking.
- Add the chopped onions and saute until they start to turn translucent.
- While you are sauteing the onions, open the can of crushed tomatoes and pour it into a 6 quart pot set on medium high heat.
- Add the vinegar, Worcestershire sauce, celery salt, oregano, horseradish, 2/3 of the chicken stock, and red pepper powder to the tomato sauce. Bring to just boiling and reduce the heat to low.
- Once the onions are begin to turn translucent, add the cabbage and saute' until it is getting soft.
- Once the cabbage is getting soft, add the minced garlic and saute for 3 minutes.
- Transfer the cabbage mixture to the 6 quart pot and add the 3 beef bullion cubes.
- Slice the steak into 3/16 inch slices or bite sized chunks. Add to the pot.
- As the soup is getting finished, cut up the leftover baked potato into chunks and add to the pot.
- Simmer on low until your ready to eat.
STEAK DIANE
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.
Provided by Paul Grimes
Categories Blender Bean Beef Vegetable Dinner Meat Steak Legume Gourmet Sugar Conscious
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
- While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
- Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.
COWBOY STEAK AND VEGETABLE SOUP
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
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.
STEAK AND POTATO SOUP.
This hearty, stick-to-your-ribs steak and potato soup is filled with tender beef and chunky potatoes simmering in our flavorful, beefy broth. It's the perfect comfort food when there's a chill in the air.
Provided by More Than Gourmet
Categories Using Beef Broth Concentrate
Yield 4-6
Number Of Ingredients 12
Steps:
- Warm 1 tablespoon of oil in a large soup pot over medium-high heat. Season steak generously with salt and pepper. When oil is hot, add half of the steak and sauté until browned, but not cooked through, about 3 minutes. Remove steak from the pot and set it aside. Repeat with another tablespoon of oil and the remaining steak.
- Reduce heat to medium. If there is not about a tablespoon of oil left in the pot, add more as needed. Sauté onions in oil until translucent, about 5 minutes. Add mushrooms and cook, stirring frequently, until they have browned slightly and released their juices, about 5 minutes. Add garlic and thyme and cook for another minute.
- Stir in water and Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate, then add green beans and potatoes. Bring to a simmer and cook until potatoes are tender, 15 to 20 minutes. Add the reserved steak and Worcestershire sauce and simmer another 5 to 7 minutes.
- Season the steak and potato soup to taste with salt and pepper and serve in warm bowls.
Nutrition Facts : ServingSize 4-6
STEAK AND BEAN SOUP
Make and share this Steak and Bean Soup recipe from Food.com.
Provided by Pinay0618
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- In small saucepan, heat 1 teaspoon oil over medium heat. When oil is hot, add corn; stir and cook until slightly browned, 3 to 4 minutes. Add milk and bring to a boil. Simmer one minute, then remove from heat and set aside to cool.
- In medium mixing bowl, beat softened butter with baking powder and salt until smooth. Add cooled corn and milk and blend on low speed till combined. Gradually add cornmeal and flour. Knead dough just a few minutes, adding more flour if sticky. Wrap in plastic and store in fridge.
- Season steak with salt and pepper. Heat oil in Dutch oven over medium high heat until hot; add steak and let it cook about 5 minutes per side or until you have a good, dark color. Remove from pot and set aside.
- Add onions, garlic, chili powder and cumin to Dutch oven. Cook and stir 5 minutes or til nicely browned. Add broth, water and tomatoes and bring to a boil. Cover, reduce heat and simmer 20 minutes. Add pinto beans.
- Remove dough from fridge. My friend hand-forms the dumplings - I roll it out and cut strips that are about 1/2" by 1 1/2". Just make sure they're not very thick so they cook all the way through. Add dumplings to the Dutch oven, cover and cook 10 minutes.
- Meanwhile, cut your steak into bite-sized pieces. When the dumplings are cooked, add steak and lime juice to pot; taste and adjust seasonings as needed. Bring to a boil to heat through and serve with cilantro garnish.
STEAK SOUP
Provided by Sunny Anderson
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a grill to medium-high. In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with 1 tablespoon of the oil. Let rest at room temperature, about 15 minutes.
- Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about 4 minutes. Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed. Pour in the broth, jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks.
- On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.
INSTANT POT STEAK AND POTATOES SOUP
Hearty, chunky, and loaded with big, beefy flavors, this Steak and Potato Soup recipe is an easy and tasty meal when you use your Instant Pot!
Provided by Chef Jenn
Categories Soup
Time 40m
Number Of Ingredients 15
Steps:
- Put the Instant Pot on sautee and add the oil. When the oil is shimmering but not smoking, add the diced steak, onions, celery, carrots, and garlic. Sautee on high for about 5 minutes until the steak is browned and the veggies are tender-crisp. Don't worry if this steams intead of sautees - that's fine, you're building flavor!
- Set the Instant Pot to soup/stews, high, 30 minutes.
- Add the broth (reserve 1/2 cup of the broth if you're going to thicken the soup with the flour), wine, potatoes, beans, steak sauce, Worcestershire sauce, bay leaf, and 1 teaspoon of salt to the pot. Close the lid and press start.
- When the time is up, let it naturally release for 10 minutes to keep the pressure spigot from gunking up with soup. If you're in a hurry, you can manually release. You won't hurt the soup.
- Make a slurry with the flour and reserved broth, whisking well to remove lumps. Add it to the hot soup in a slow stream stirring well as you add it.
- Pop the pot back onto sautee and let the mixture boil and thicken. Stir frequently. Once it's boiled for a minute or two, turn the pot off, adjust the seasoning, and serve!
Nutrition Facts : ServingSize 1.5 cups, Calories 271 kcal, Carbohydrate 27 g, Protein 18 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 35 mg, Sodium 809 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 6 g
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- In a large saucepan over medium-high heat add the beans, ham, bay leaves, water, and baking soda. Bring to a boil. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 75 to 90 minutes (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Remove and discard bay leaves. Remove ham steak, cut into 1/4-inch cubes, and set aside.
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- Bring tomatillos, chiles, garlic, stock, and ½ cup cilantro to a simmer in a large saucepan over medium-high heat. Simmer 10 minutes. Let cool slightly, then transfer to a blender and blend until smooth. Return to pot and add beans; keep warm.
- Cook bacon in a large skillet over medium heat until brown and crisp, 8–10 minutes. Transfer to paper towels. Let cool, then crumble.
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- In a large pot, heat 1 tablespoon of the oil over moderately high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak. Remove the steak from the pot and toss all of the steak slices with 1/4 teaspoon of the salt.
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