Slow-Cooker Steak Taco Soup

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!