Sirloin Steak Soup

Sirloin Steak Soup
Makes:
6 to 8 servings
Prep Time:
20
minutes
Total Time:
610
minutes
You'll love the hearty flavors in this Sirloin Steak Soup recipe. Beans add extra nutrition and substance to this easy-to-make recipe. Serve topped with chopped onion, chopped cilantro, avocado and lime wedges. Your guests will be impressed.

In this recipe:


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Ingredients:

  • 2 cups (about 3/4 lb.) dried pinto beans
  • 6 cups water
  • 1 1/2 cups coarsely chopped white onion
  • 2 cloves garlic, coarsely chopped
  • 1/4 lb. sliced bacon, cut into small pieces
  • 1 lb. sirloin steak or flap meat, cut into 1/2-inch cubes
  • 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon, divided
  • 1/4 cup finely chopped cilantro
  • Chopped white onion
  • Chopped cilantro
  • 1 avocado, pitted, peeled and cubed (optional)
  • Lime wedges

Directions:

SOAK beans overnight according to package directions; drain. Combine beans, water, 1 1/2 cups onion and garlic in soup pot. Bring to a boil. Reduce heat to low; cover. Cook for 1 1/2 hours or until beans are tender. Drain, reserving cooking broth. Add enough additional water to cooking broth to total 3 cups.

FRY bacon in large skillet until crisp; remove from skillet. Add beef and 1 tablespoon bouillon to same skillet; cook for 3 to 4 minutes or until no longer pink.

RETURN beans to soup pot. Add beef, bacon, 1/4 cup cilantro, remaining 1 tablespoon bouillon and bean broth, leaving any sediment behind. Bring mixture to a boil. Boil for 5 minutes. Serve topped with chopped onion, chopped cilantro, avocado and lime wedges.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Sirloin Steak Soup

    Ingredients

    • 2 cups (about 3/4 lb.) dried pinto beans
    • 6 cups water
    • 1 1/2 cups coarsely chopped white onion
    • 2 cloves garlic, coarsely chopped
    • 1/4 lb. sliced bacon, cut into small pieces
    • 1 lb. sirloin steak or flap meat, cut into 1/2-inch cubes
    • 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon, divided
    • 1/4 cup finely chopped cilantro
    • Chopped white onion
    • Chopped cilantro
    • 1 avocado, pitted, peeled and cubed (optional)
    • Lime wedges

     

    Directions

    SOAK beans overnight according to package directions; drain. Combine beans, water, 1 1/2 cups onion and garlic in soup pot. Bring to a boil. Reduce heat to low; cover. Cook for 1 1/2 hours or until beans are tender. Drain, reserving cooking broth. Add enough additional water to cooking broth to total 3 cups.

    FRY bacon in large skillet until crisp; remove from skillet. Add beef and 1 tablespoon bouillon to same skillet; cook for 3 to 4 minutes or until no longer pink.

    RETURN beans to soup pot. Add beef, bacon, 1/4 cup cilantro, remaining 1 tablespoon bouillon and bean broth, leaving any sediment behind. Bring mixture to a boil. Boil for 5 minutes. Serve topped with chopped onion, chopped cilantro, avocado and lime wedges.

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