Southwestern Sirloin and Vegetable Soup
Southwestern Sirloin and Vegetable Soup
By Holly Clegg |
March 31, 2017 6:04 pm
This hearty soup is chock full of ground sirloin, zesty diced tomatoes, green chilies and ripe sweet potatoes and corn, giving it that perfect Southwestern full flavor that will satisfy any cravings!
Want to see how it’s done? We have the video right here !
This delicious Southwestern Sirloin and Vegetable soup is brought to us by Holly Clegg ‘s Trim and Terrific Gulf Coast Favorites
1 pound ground sirloin
1 cup chopped onion
2 cups water
1 (10-ounce) can diced tomatoes and green chilies
1 cup salsa
2 cups cubed, peeled, sweet or white potatoes
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon minced garlic
Salt and pepper to taste
2 cups frozen corn
1
In large nonstick pot, cook meat and onion over medium heat until meat is done, about 5-7 minutes. Drain excess fat.
2
Add remaining ingredients, except corn. Bring to a boil. Reduce heat, cover, simmer about 30 minutes.
3
Add corn, continue cooking, covered, 15 minutes.
Holly Clegg
Whether Holly’s taping a show or hosting a dinner party, her passion and commitment to healthier cooking have made her an expert on practical, easy, healthy recipes. With over 1 million cookbooks sold through her best-selling TRIM &TERRIFIC® cookbook series, including the more health focused Eating Well cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer (Spanish and Chinese editions), and Eating Well to Fight Arthritis, she helps those on-the-go whip up everyday meals that are fast, and that fit into an overall healthier lifestyle.
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