If January isn’t soup weather, I don’t know what is. There is nothing like cradling a warm bowl of soup in your hands, letting the steam rise up and warm you before that first spoonful of delight dances across your tongue.
If you’ve been around for a while (and I thank you) then you know that Wednesdays are wild in the menu planning game. Each week, our “planned” meals are posted to the refrigerator. That is not to say the plan always works out. Sometimes my guys end up working late, so what was planned doesn’t work. Other times I get so busy here on the home front the last thing I feel like doing is spending time in the kitchen. I know, that’s a shock since I thank God every day that I have been blessed with the role of full-time wife. Even God took a break on the seventh day. And Jesus went off alone to spend time in prayer. Sometimes we just need to recharge.
One of the ways to do that without ordering in or going out would be to make a soup. Sometimes the prep work is a bit intense, but then everything just simmers away while you put your feet up, maybe read a little scripture or simply watch the birds outside. Sometimes I like to do both – read and watch. Quiet time gives me time to recharge, regroup and rejoice.
Happy Wednesday everyone!
Wild West Steak, Potato and Bean Soup
1-1/2 lbs boneless Beef Steak
2 medium Yukon Gold Potatoes
1/2 White Onion
3 Peppers of choice
1 (16 oz) can Whole Black Beans
1-1/2 cups Salsa
1-1/2 cups Beef Stock
3/4 to 1 cup Water
1/3 cup Pepper Jack Cheese
6 Dinner rolls
Butter for Rolls
Note: Whatever boneless steak you prefer will work in this such as a Sirloin so long as it’s at least an inch or so thick. For my soup, I used boneless Ribeye for it’s beefy flavor profile. The peppers used in the soup is up to you and the level of heat. It also helps if you grown your own peppers, which we do. Finally when choosing a salsa, pick one that is chunky and not watered down with nice visible pieces of tomato and peppers.
Trim fat from meat. Cut meat into 1-inch pieces. Set aside. Cut potatoes into 1-inch pieces. Cut onion in half, reserve half for another purpose. Peel remaining half of the onion, cut into half-moon rings and break apart. Stem the peppers, mince. Drain the black beans and set aside.
In the insert of a slow cooker, combine potatoes, black beans, and onion. Add meat. In a medium bowl, stir together salsa, beef stock and peppers. Pour salsa mixture over meat and vegetable mixture in cooker. Add a little water to prime the liquid and submerge the mixture.
Cover and cook on LOW setting for 8 to 10 hours or on HIGH setting for 4 to 5 hours. The longer the better for the flavors to fully develop and the steak to become as tender as possible.
If desired, sprinkle individual servings with cheese. Serve soup with warm dinner rolls and sweet butter.
Glory to You, O Christ, proclaimed to the Gentiles.
Glory to You, O Christ, believed in throughout the world.
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