Homemade Salsa Verde Steak Soup
- Yield 6
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Homemade Salsa Verde Steak Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 1 large poblano pepper, cored and diced
- 4 cloves garlic, peeled and minced
- 4 cups vegetable stock (or beef or chicken stock)
- 2 cups (16 ounces) salsa verde, homemade or store-bought
- 1 ¼ pounds Yukon gold potatoes, diced into 1/2-inch pieces
- 1 ¼ pounds steak, diced into 1/2-inch pieces
- 2 teaspoons ground cumin
- sea salt and freshly-cracked black pepper, to taste
- toppings: diced avocado, chopped fresh cilantro, diced red onion, sour cream, shredded cheese, and/or crumbled tortilla chips...you choose!
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and poblano pepper, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Tip in the garlic and sauté for 1 more minute, stirring occasionally.
Stir in all remaining ingredients until combined. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low, cover, and let it bubble gently for 20-30 minutes, or until the steak is tender.
Taste and season with salt and pepper as needed.
Plate warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Press the "Sauté" button, and add oil to the bowl of an Instant Pot. Once the oil has heated, add the onion and poblano. Leave for 5-6 minutes, stirring occasionally, until the onion is soft and translucent. Tip in the garlic and sauté for 1 more minute, stirring occasionally. Press "Cancel."
Tip in all remaining ingredients to the bowl of your Instant Pot, and briefly stir the soup to combine. Close lid securely and set vent to “Sealing”. Leave on high pressure for 20 minutes, followed by a quick release. Lift the lid.
Taste and season with salt and pepper as needed.
Plate warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Tip in all ingredients (omitting the oil) to the bowl of a large 6-quart slow cooker, and briefly stir the soup to combine. Lid and cook on high for 3-4 hours, or on low for 6-8 hours, until the steak is tender.
Taste and season with salt and pepper as needed.
Plate warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
