Well, good afternoon from what seems like the North Pole!
On Monday I was visiting with one of our clients who is going to be on vacation in February, and I told him how since he was going to be gone then, he may just actually miss most of winter here in Kansas. My way of thinking goes that when I reach March, spring is just around the corner. The weather has been so seasonally warm that I have hardly worn a coat. If I could skip February in Kansas like my friend, then winter is downhill from here, baby! However, Mr. Winter must have wanted us both to remember what a delightful guy he is and that there are still plenty of days to unleash the cold north wind. In honor of Mr. Winter, I thought I would have soup tonight.
It has been so nice here that I had purchased some Flat Iron steak to grill (brilliant on my part, huh?). Anyway, I didn’t think that was a good idea today, so I pulled this soup recipe out of my “to try” stash and whipped it up. In thinking it was definitely a keeper in the ole recipe binder, I thought I would share it with you.
I used the Flat Iron steak, but you could probably use hamburger as well. Make a pot and see what you think – and enjoy the cold weather while it is here!
- 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
- Sour Cream
- Shredded Monterey Jack cheese
- In a dutch oven, heat olive oil over medium-high heat.
- Add onion and garlic; cook, stirring constantly, for about 3 minutes.
- Add steak; cook for 10 minutes, stirring frequently.
- Add tomato sauce, black beans, corn, consommé, enchilada sauce, tomatoes, cumin, coriander, salt, and pepper.
- Bring to a boil.
- Reduce heat to medium-low.
- Cover, and simmer, stirring occasionally for 1 hour or until meat is tender.
- Serve with sour cream and cheese.