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Cowboy Steak & Veggie Soup

Submitted by Robyn Calhoun, of Wilmington, Ohio.

Robyn found this recipe in a newspaper more than 20 years ago, but quickly made it her own by changing up the ingredients to better suit her family's tastes. "We know what we like," she says.

You can do the same, she says, by adding ingredients that your family likes.


  • 1 lb. boneless beef sirloin steak about 1 inch thick
  • 1 tsp. dried basil leaves
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 cloves garlic, crushed
  • 1 Tbsp. oil
  • 2 (14.5 oz.) cans beef broth
  • 1 (16 oz.) jar chunky salsa
  • 1 lb. package frozen soup mix vegetables of your choice
  • 1 (15.5 oz.) can Great Northern beans
  • Fresh basil and parsley to taste


Cut beef into ¼-inch strips, or into your preferred size. In medium bowl, combine beef, basil, salt, pepper, garlic, and oil. Toss to coat. Heat Dutch oven over medium high heat until hot. Add beef mixture. Cook and stir until browned. Stir in broth, salsa, vegetables, beans, basil, and parsley. Bring to boil. Reduce heat to low. Simmer 10 minutes.

Serves 6-8.