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Potato and Southwestern Steak Soup
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Course
Main Course, Side Dish, Soups, Stews and Chili
Servings
6
Calories
50
kcal
Ingredients
1x
2x
3x
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:
50
kcal
Carbohydrates:
11
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Sodium:
4
mg
Potassium:
264
mg
Fiber:
2
g
Sugar:
1
g
Vitamin A:
3
IU
Vitamin C:
12
mg
Calcium:
15
mg
Iron:
1
mg
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