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Spicy Steak House Soup

Think “steak dinner in a bowl,” suggests Lisa Renshaw from Kansas City, Missouri. Her rich, hefty soup makes great cold-weather fare and packs a chili-powder nip of its own!
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    2 servings

Ingredients

  • 1/4 pound beef tenderloin, cut into 1/4-inch pieces
  • 1/4 cup chopped onion
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1-1/2 cups cubed peeled Yukon Gold potatoes
  • 1 cup reduced-sodium beef broth
  • 1/4 cup steak sauce
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons minced fresh parsley

Directions

  • In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Garnish with parsley.
Nutrition Facts
1-1/4 cups: 281 calories, 9g fat (2g saturated fat), 38mg cholesterol, 1120mg sodium, 31g carbohydrate (6g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

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