soup's on!

I don't know about you, but I LOVE making soup this time of year!  I love it for several reasons.  One...I can make it ahead of time and keep it warm in the crock pot until it's time for supper.  It's great for the night's the boys have practices!  Two...it's a great way to sneak in vegetables that the boys will eat.  Three...if it's a cream based soup, I can generally make a low-fat version.  And Four...normally, it's inexpensive!

Last week I tried a new soup and we all loved it!  It called for beef sirloin, but since my youngest is allergic to beef I substituted the beef for cubed venison.  It was perfect and delicious!

Here's the recipe...I wish that I had pictures to go along with it!


Cowboy Steak and Veggie Soup

3/4 lb. boneless beef sirloin (I used 1 pound of cubed venison instead)
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
2 garlic cloves, crushed
1 Tbsp. oil
2 cans beef broth
16oz jar salsa
1/2 cup chopped onion
2 large Yukon Gold potatoes, pealed and diced
1/2 cup red or green bell pepper, chopped
15 oz can Great Northern beans, crained and rinsed

Cut steak into bite sized pieces.  In a medium bowl, combine meat, basil, salt, pepper, garlic, and oil.  Toss to coat.  Cook this mixture in a Dutch oven or large sauce pan over medium high heat for about 4-5 minutes until it's browned.  Remove it from the heat and set it aside.

Then, add the broth, salsa, onion, potatoes, and bell pepper to the Dutch oven and bring it to a boil.  Cover and simmer it for about 15 minutes.

Return the meat mixture to the soup, stir in the beans, and cook it for 5 minutes or until it's heated through.

Serve with a loaf of buttered French bread.  Yum, yum!!  Dip the bread in the leftover soupy sauce and it's amazing!!!

And that's it!!!   So, what about you?  Do you have a favorite soup recipe?  If you do, feel free to link up to it in my comments section today.