Cowboy Soup with Steak
Hearty cowboy soup made with chunks of top round steak, pinto beans, black beans, cream-style corn, and tomatoes with green chiles. Taco and ranch seasoning flavor the broth in this easy one-pot stovetop soup.
Servings: 8 servings
Equipment
- Dutch Oven 6 quart should work
Ingredients
- 1 pound top round steak cut into ½-inch pieces
- ½ cup chopped onion
- 1 tablespoon olive oil
- 2 cups beef broth
- 31 oz pinto beans drained and rinsed
- 20 oz diced tomatoes with green chiles undrained
- 15 oz black beans drained and rinsed
- 14.75 oz cream-style corn
- 1 oz dry taco seasoning
- 1 oz dry ranch seasoning
Instructions
- Add cubed steak, chopped onion, and olive oil to a large stockpot or Dutch oven. Cook over medium-high heat, stirring frequently, until the steak is browned and the onion begins to soften.
- Add beef broth, drained and rinsed pinto beans, drained and rinsed black beans, undrained diced tomatoes with green chiles, and the entire can of cream-style corn. Sprinkle in the taco and ranch seasoning packets, then stir everything together.
- Heat over medium-high heat until the soup comes to a boil. Reduce heat to low, cover, and simmer gently for 30 minutes, stirring occasionally.
- Check the steak for tenderness. If it's still chewy, continue simmering until tender, adding a little extra beef broth if the soup becomes too thick. Taste the broth before adding any additional salt, since the seasoning packets and broth already contain salt.
- Ladle into bowls and serve hot with chopped fresh cilantro and tortilla chips, if desired.
Nutrition
Serving: 1.5cups