Steak and Black Bean Soup

Well, good afternoon from what seems like the North Pole!

I was visiting with one of our clients on Monday who is going to be on vacation in February, and told him how since he was going to be gone then, he may just actually miss most of winter here in Kansas.  My way of thinking goes that when I reach March, spring is just around the corner. The weather has been so seasonally warm that I have hardly worn a coat.  So, if I could skip February in Kansas like my friend, then winter is downhill from here baby!!  But, I guess Mr. Winter wanted us both to remember what a delightful guy he is and that there are still plenty of days to unleash the cold north wind.  So, in honor of Mr. Winter, I thought I would have soup tonight.

It has been so nice here that I had purchased some Flat Iron steak to grill (brilliant on my part huh?).  Anyway, I didn’t think that was a good idea today, so I pulled this soup recipe out of my “to try” stash and whipped it up.  In thinking it was definitely a keeper in the ole recipe binder, I thought I would share it with you.

I used the Flat Iron steak but you could probably use hamburger as well.

Make a pot and see what you think – and enjoy the cold weather while it is here!

Steak and Black Bean Soup

2  tablespoons olive oil

1  large yellow onion, chopped

1  tablespoon minced garlic

2  lbs. flat iron steak, cut into ¼ inch by 1 inch pieces

2  (15 oz) cans tomato sauce

2  (15 oz) cans black beans, rinsed and drained

2  (15 oz) cans fiesta yellow corn (with red and green peppers)

1  (10.5 oz) can beef consommé

2  (10.5 oz) cans enchilada sauce

1  (14.5 oz) can fire-roasted diced tomatoes, undrained

1 ½  tablespoons cumin

1  tablespoon coriander

1 ½  teaspoons salt

½  teaspoons ground black pepper

Toppings:

Sour Cream

Shredded Monterey Jack cheese

In a dutch oven, heat olive oil over medium-high heat.  Add onion and garlic; cook, stirring constantly, for about 3 minutes.  Add steak; cook for 10 minutes, stirring frequently.

Add tomato sauce, black beans, corn, consommé, enchilada sauce, tomatoes, cumin, coriander, salt, and pepper.  Bring to a boil.  Reduce heat to medium-low.  Cover, and simmer, stirring occasionally for 1 hour or until meat is tender.  Serve with sour cream and cheese.

Enjoy,

Julie

I will post a new chicken orzo soup in honor of Mr. Winter on Friday – watch for it!!!