Wisconsin Potato and Vegetable Growers Association

Potato and Southwestern Steak Soup

Potato and Southwestern Steak Soup

Potato and Southwestern Steak Soup

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Course Main Dish, Side Dish, Soups, Stews and Chili
Servings 6
Calories 50 kcal


  • 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


  • 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.


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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