Sirloin and Vegetable Soup

Don’t skimp on the beef! Sautéing the sirloin makes this beef stew tender and flavorful, with just the right bite.

Serves: 8Hands-on: 20 minutesTotal: 5 hours 40 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 lb. sirloin steak, diced
  • 2 Tbsp. butter
  • 1 medium white onion, peeled and diced
  • 3 medium carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 28 oz. beef broth
  • 3 cups water
  • 28 oz. canned diced tomatoes
  • 1 cup frozen corn
  • 3 large Yukon Gold potatoes, peeled and diced
  • 3 bay leaves
  • 1½ Tbsp. garlic powder
  • 1 cup frozen peas
  • 1½ tsp. sriracha
  • 1 tsp. salt
  • ½ tsp. ground black pepper

Directions

  • In a large skillet, brown the sirloin over medium heat. Remove from pan. Add butter to the skillet and sauté the onions, carrots, and celery until tender, about 5 minutes.
  • Transfer sirloin and cooked vegetables a 4- or 6-quart slow cooker, and add broth, water, undrained tomatoes, corn, potatoes, bay leaves, and garlic powder. Stir to combine. Cook 5 hours on low until potatoes are tender.
  • Add peas, sriracha, salts and pepper. Cover and cook for 20 additional minutes. Serve hot.

Recipe Information

Serves: 8

Ingredients

  • 1 lb. sirloin steak, diced
  • 2 Tbsp. butter
  • 1 medium white onion, peeled and diced
  • 3 medium carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 28 oz. beef broth
  • 3 cups water
  • 28 oz. canned diced tomatoes
  • 1 cup frozen corn
  • 3 large Yukon Gold potatoes, peeled and diced
  • 3 bay leaves
  • 1½ Tbsp. garlic powder
  • 1 cup frozen peas
  • 1½ tsp. sriracha
  • 1 tsp. salt
  • ½ tsp. ground black pepper

Directions

  • In a large skillet, brown the sirloin over medium heat. Remove from pan. Add butter to the skillet and sauté the onions, carrots, and celery until tender, about 5 minutes.
  • Transfer sirloin and cooked vegetables a 4- or 6-quart slow cooker, and add broth, water, undrained tomatoes, corn, potatoes, bay leaves, and garlic powder. Stir to combine. Cook 5 hours on low until potatoes are tender.
  • Add peas, sriracha, salts and pepper. Cover and cook for 20 additional minutes. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat8g
Saturated Fat3.5g
Cholesterol55mg
Sodium1020mg
Total Carbohydrate37g
Dietary Fiber6g
Sugars8g
Protein25g