Steak and Black Bean Soup
 
 
Author:
Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 tablespoon minced garlic
  • 2 lbs. flat iron steak, cut into ¼ inch by 1 inch pieces
  • 2 (15 oz) cans tomato sauce
  • 2 (15 oz) cans black beans, rinsed and drained
  • 2 (15 oz) cans fiesta yellow corn (with red and green peppers)
  • 1 (10.5 oz) can beef consommé
  • 2 (10.5 oz) cans enchilada sauce
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 1 ½ tablespoons cumin
  • 1 tablespoon coriander
  • 1 ½ teaspoons salt
  • ½ teaspoons ground black pepper
Toppings:
  • Sour Cream
  • Shredded Monterey Jack cheese
Instructions
  1. In a dutch oven, heat olive oil over medium-high heat.
  2. Add onion and garlic; cook, stirring constantly, for about 3 minutes.
  3. Add steak; cook for 10 minutes, stirring frequently.
  4. Add tomato sauce, black beans, corn, consommé, enchilada sauce, tomatoes, cumin, coriander, salt, and pepper.
  5. Bring to a boil.
  6. Reduce heat to medium-low.
  7. Cover, and simmer, stirring occasionally for 1 hour or until meat is tender.
  8. Serve with sour cream and cheese.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/steak-and-black-bean-soup/