This Spicy Steak Soup with Beans & Corn is serve-to-company good but weeknight easy. A few really good ingredients cooked just right keeps it simple: quickly sear some flank steak and set it aside, then saute onion, garlic and tomato paste until the tomato paste is caramelized, and simmer with Swanson® Spicy Beef Broth for savory beef flavor and heat. Stir in the beans and corn and simmer. Add the beef back in and cook just until desired doneness. This soup recipe is hearty but light, and super-flavorful. We like to top it with diced avocado and cilantro, but tortilla strips would be great, too!
Step 1
Season the beef with salt and pepper. Heat the oil in a 4-quart saucepan over high heat. Add the beef and cook for 6 minutes or until well browned on both sides (it should still be rare in the center at this point). Remove the beef to a cutting board.
Step 2
Reduce the heat to medium. Add the onion to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cumin and cook and stir for 30 seconds.
Step 3
Add the tomato paste and cook and stir for 1 minute. Add the broth, beans and corn and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Step 4
Thinly slice the beef into 2-inch strips. Remove the saucepan from the heat and stir in the beef (the residual heat will continue to cook the beef). Season to taste with salt and pepper. Serve the soup in bowls, topped with diced avocado, chopped fresh cilantro and lime wedges, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
