It’s finally getting a bit cooler in Southern California, which means it is soup season!! I personally love chili but Vasken is not a big fan, so I decided to try a variation with steak meat instead of ground beef and no beans, and it was a hit! Plus, it took 10 mins to throw into the crock pot and dinner was ready 6 hours later...perfect! Here’s the recipe!
Makes 6 servings
2 lbs of tenderloin steak, cut into cubes
4 cup beef or vegetable broth
1/2 onion, diced
1 red bell pepper, cubed
1 yellow bell pepper, cubed
1 can fire roasted diced tomatoes
2 T taco seasoning
Salt to taste
Preheat a skillet over medium heat and add your steak. Brown the meat for 5-7 minutes, drain half of the grease, then pour into crock pot.
Add beef broth diced onions, chopped bell peppers, fire roasted diced tomatoes, and seasonings.
Cook on low for 6-7 hours.
I served with a salad and some grain free cornbread (recipe from Danielle Walker’s cookbook “Celebrations.”
We loved this soup and I am sure it is going to be a winter time staple!