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Texas Steak and Potato Soup Recipe

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This recipe for Texas Steak and Potato Soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp canola oil
1 1/4 lbs beef chuck, cut into 1-inch pieces
1 onion, sliced
3 cloves, garlic, sliced
1 tbsp chili powder
1/4 tsp salt
2 cans (14 1/2 oz each) fire-roasted diced tomatoes
1 large beef bouillon cube, dissolved in 2 cups hot water
3/4 lbs small potatoes, quartered
6 oz green beans, trimmed and cut into 1-inch pieces
shredded Tex-Mex blend cheese, for garnish (optional)
sliced scallion, for garnish (optional)
Directions:
Directions:
Coat slow cooker bowl with nonstick cooking spray.

In a large nonstick skillet, heat oil over medium-high heat. Add beef, onion and garlic; cook 4 minutes, stirring occasionally. Season with chili powder and salt; cook 1 minute. Spoon mixture into slow cooker. Stir in tomatoes, bouillon cube, potatoes and green beans.

Cover and cook on HIGH for 4 hours.

Top each serving with cheese and scallion; if using.

 

 

 

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