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Main Course, Side Dish, Soups, Stews and Chili
Potato| Multi-Potatoes, Yellow/Gold
Cooking Style| Stew

Potato and Southwestern Steak Soup

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Servings: 6
Calories: 50kcal
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Potato and Southwestern Steak Soup

Ingredients

  • 3/4 lb Yukon Gold potatoes quartered
  • 1 1/2 lb Boneless beef sirloin steak cut 1 inch thick
  • 2 cups Loose-pack frozen cut green beans
  • 1 small Onion sliced
  • 1 1/2 cup Thick and chunky salsa
  • 1 14 oz. can lower-sodium beef broth
  • 1 tsp Dried basil crushed
  • 2 cloves garlic minced

Instructions

  • In a 4 quart slow-cooker, combine potatoes, green beans and onion.
  • Trim fat from meat; cut into 1 inch pieces and add to cooker.
  • In medium bowl, stir together salsa, broth, basil and garlic. Pour mixture over meat and vegetable mixture in cooker.
  • Cover, cook on low heat 8 to 10 hours or high heat 4 to 5 hours. Stir before serving.

Nutrition

Calories |50kcalCarbohydrates |11gProtein |1gFat |1gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |1gSodium |4mgPotassium |264mgFiber |2gSugar |1gVitamin A |3IUVitamin C |12mgCalcium |15mgIron |1mg

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Eating Local Potatoes is Not Just About Taste. It’s About Choosing Better.

When you cook a meal, you’re not just feeding your body, you’re living your values.
You’re choosing foods that come from the earth, nourish your family, and support a thriving, local food system. 

And when you share that meal with the next generation, you’re teaching them how to cook and how to care, about where food comes from, who grows it, and why it matters.

Learn more about local potatoes here.