Spicy Steak & Vegetable Soup Recipe

Susan is back with another great recipe: Spicy Steak & Vegetable Soup!

I needed something hearty and hot tonight but, I also needed it to be low in Weight Watcher points.   This weekend, we had steaks for birthday celebrations and so, I had big, thick hunks of beef leftover.  Yum! 

Spicy Steak & Vegetable Soup

I started pulling out veggies and chopping myself towards a great soup!  This is a pretty spicy little number, which is right up my alley.  So, cut out some of the spice if you can’t hang with me. 

I actually measured my vegetables for the purpose of posting but, obviously, you can use whatever veggies you have on hand.  Also, I used leftover steak but I am sure you could use whatever meat you have too.

SPICY STEAK AND VEGETABLE SOUP

• 8 oz leftover steak (could be ground beef, pork, roast)
• 1 can Rotel tomatoes
• 1/3 cup salsa
• 1/4 cup Frank’s Hot Wing Sauce
• 1/2 chopped onion
• 1 jalapeno
• 1/3 cup English peas (frozen)
• 1/2 cup lima beans (frozen)
• 1 yellow squash
• 1/2 small head of cabbage
• 2 stalks of celery
• 2 carrots
• 1 tbsp beef bouillon base
• 2 tbsp taco seasoning
• 1 tbsp chili powder
• 3 pints of water Cilantro

Trim the fat off the steak and chop all your vegetables. 

Mix everything and bring to a boil. 

Turn down to low and simmer for about 30 minutes.  In order to keep the veggies from continuing to cook, serve immediately.  Chop some cilantro and sprinkle on top.    

Hi, I’m Susan, a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive. I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.