Best 3 Cowboy Steak N Veggie Soup Recipes

Indulge in a hearty and flavorful culinary journey with our collection of cowboy steak and veggie soup recipes, a perfect blend of rustic charm and wholesome goodness. These soups are not just a meal; they are an experience, transporting you to the vast landscapes of the Wild West, where cowboys and pioneers once roamed. Dive into the rich and smoky flavors of our Cowboy Steak Soup, featuring tender chunks of steak, a medley of vegetables, and a robust broth infused with spices and aromatic herbs.

For a vegetarian twist, try our hearty Veggie-Packed Cowboy Soup, bursting with an array of crisp vegetables, beans, and a flavorful broth. And for those seeking a one-pot wonder, our Easy Cowboy Stew is the ultimate comfort food, combining succulent beef, colorful vegetables, and a rich, savory sauce. Each recipe offers a unique taste adventure, satisfying your cravings and warming your soul. So, gather your ingredients, fire up the stove, and let the tantalizing aromas of the Wild West fill your kitchen.

Let's cook with our recipes!

COWBOY STEAK AND VEGETABLE SOUP

Cowboy Steak and Vegetable Soup image

Make and share this Cowboy Steak and Vegetable Soup recipe from Food.com.

Provided by southern chef in lo

Categories Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless beef sirloin (1-inch thick)
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1 tablespoon oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) jar chunky salsa or 1 (16 ounce) jar picante salsa
1 (1 lb) package frozen green beans
1 (1 lb) package frozen potato
1 large onion, chopped
2 red bell peppers, cored and chopped
1 (15 1/2 ounce) can great northern beans, drained and rinsed
1 cup torn fresh spinach

Steps:

Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
Heat large saucepan over medium-high heat until hot.
Add the beef mixture; cook and stir for 4-5 minutes or until browned.
Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
Bring to a boil over medium-high heat.
Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
Stir in the beans and cook 4-5 minutes or until heated thoroughly.
Stir in the spinach.

COWBOY STEAK N VEGGIE SOUP

Cowboy Steak n Veggie Soup image

Another good and hearty soup that has a good amount of veggies and steak too.

Provided by Jamallah Bergman

Categories Vegetable Soup

Number Of Ingredients 13

Ingredients

1 lb beef sirloin steak, boneless (1 inch thick)
1 tsp dried basil leaves
1/2 tsp salt
1/4 tsp pepper
2 clove garlic,crushed
1 Tbsp oil
2 can(s) ready to serve beef broth (14 1/2 oz)
1 jar(s) chunky style salsa or picante
1 pkg frozen green beans,potatoes,onion and red peppers (1 lb bag)
1 can(s) great northern beans,drained,rinsed
1 c torn fresh spinach
GARNISH,IF DESIRED
fresh basil,parsley or cilantro

Steps:

1. Cut beef into 1/4 inch thick strips;cut each strip into 1 inch pieces. In medium bowl,combine beef,basil,salt,pepper,garlic and oil; toss to coat.
2. Heat Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture;cook and stir 4 to 5 minutes or until browned.
3. Stir in broth,salsa and vegetables. Bring to a boil over medium-high heat. Reduce heat to low;simmer 10 minutes.
4. Stir in beans. Cook 4 to 5 minutes or until thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil.

STEAK-N-VEGETABLE SOUP

Steak-n-Vegetable Soup image

This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. -Rebecca Ridpath, Cedar Park, Texas

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 package (16 ounces) frozen vegetables for stew, thawed
1 jar (16 ounces) picante sauce
2 cans (14-1/2 ounces each) beef broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup fresh baby spinach

Steps:

In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.

Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1144mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

Tips:

Choose the right cut of steak: For this recipe, a chuck steak or a flank steak works well. These cuts are tough, but they become tender when cooked slowly in the soup.
Brown the steak before adding it to the soup: This will help to develop flavor and add color to the soup.
Use a variety of vegetables: This will give the soup more flavor and nutrients. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
Season the soup well: Use salt, pepper, garlic powder, and onion powder to taste.
Cook the soup until the vegetables are tender and the steak is fall-apart tender: This will take about 1-2 hours.
Serve the soup with your favorite toppings: Some good choices include sour cream, shredded cheese, and chopped green onions.

Conclusion:

This cowboy steak and veggie soup is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and satisfying soup, give this recipe a try. You won't be disappointed!