A Sprinkle of This and That: Slow Cooker Steak and Potato Soup

How's everyone surviving winter?

The Midwest has had a pretty easy winter thus far. To those of you in the Northeast...I feel your pain. I bet you are still trying to dig out. Quite a few blizzards around here have left behind hours and hours of shoveling. Sometimes there was so much snow that we only shoveled one car width of the driveway. I know...you are probably sick of talking about snow right about now. I wish all you on the East coast sunny days to melt away some of the white stuff. Since we are right smack in the middle of winter, hearty soups are still a must on the menu.

So, I thought I would share my version of Slow Cooker Steak and Potato Soup.

Chock full of pieces of tender steak, potatoes and green beans. This soup has it all!

A little prep before popping all the ingredients into your slow cooker for 8 hours. More time for shoveling? Ha!

Tons of flavor!

Lots of texture!

A stick to your ribs kind of dinner where everything is in one bowl. Just add a loaf of French bread and you are good to go.

adapted from Family Circle - January 2016

Ingredients:

1 Tbsp olive oil

1 lb ribeye steak cut into 1 inch chunks

1 yellow onion, sliced

3 Tbsp minced garlic

1/2 Tbsp chili powder

1/4 tsp salt

2 14.5 ounce cans diced tomatoes

2 cups beef broth

3/4 lb red potatoes, quartered

1 cup green beans, ends removed

1/2 cup shredded Mexican blended cheese

2 green onions, chopped

Directions:

Place olive oil in a large skillet over medium high heat. Add onion and garlic. Cook until fragrant (about 2-3 minutes). Season beef with chili powder and salt. Add the beef to the onion/garlic mixture and cook an additional 3-4 minutes browning each side. Place mixture into the slow cooker. Pour in the diced tomatoes and beef broth. Add the quartered potatoes and green beans. Place lid on slow cooker and cook on low for 8 hours. Ladle into bowls and top with cheese and green onions.

printable recipe