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Time: 30 Minutes

Zippy Beef Alphabet Soup

Warm up a cold day with this homemade version of alphabet soup filled with Ground Beef, beans and vegetables.

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Ingredients

  • 1 pound beef Bottom Round Steaks, cut 1/4 inch thick
  • 1 pound Ground Beef (95% lean)
  • 1 salsa salsa, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons chile powder
  • 2 cups water
  • 1-1/2 teaspoons ground cumin, divided
  • 1 can (15 ounces) no-salt added black beans
  • 1 can (14 to 14-1/2 ounces) beef broth
  • 8 small corn tortillas (5 to 6-inch diameter), warmed
  • 1 can (15-1/2 ounces) Great Northern beans, undrained
  • 1 cup diced tomatoes
  • 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
  • 1/2 cup shredded lettuce
  • 1 cup uncooked alphabet pasta
  • 1/2 cup diced red onion
  • 2 cups small broccoli florets
  • 2 tablespoons plus 2 teaspoons chopped fresh cilantro leaves
  • Salt and pepper
  • 1 medium ripe avocado, cut into 8 thin slices
  • Grated or shredded Parmesan cheese (optional)
  • 1 lime, cut into 8 wedges
  • 3 slices whole wheat bread
  • Olive oil for brushing
  • 2 tablespoons grated or shredded Parmesan cheese

    • Quick Facts

  • 30 Minutes
  • 4 Servings
  • 585kcal Calories
  • 43g Protein

    • Cooking

    1. Combine 1/2 cup salsa, chile powder and 1 teaspoon cumin. Place beef Steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
    2. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
    3. Combine 1 cup beans, remaining 1/2 cup salsa and remaining 1/2 teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm.
    4. Add water, broth, beans, tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in broccoli; return to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until broccoli is crisp-tender and pasta is tender. Season with salt and pepper, as desired.
    5. Meanwhile, heat large nonstick skillet over medium-high heat until hot; remove from heat and coat with nonstick spray. Remove steaks from marinade; discard marinade. Cooking in batches, if necessary, place steaks in skillet (do not overcrowd) and cook 2 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove steaks from skillet; keep warm. Repeat with remaining steaks.
    6. Meanwhile, prepare Parmesan Toasts. Cut out shapes from bread slices with cookie cutters. Place on baking sheet sprayed with nonstick cooking spray. Brush cutouts lightly with oil and sprinkle evenly with cheese. Bake in 350°F oven 6 to 8 minutes or until lightly toasted.
    7. Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining 1/2 cup beans, tomatoes, lettuce, red onion, cilantro, avocado and lime wedge, as desired. Fold tortillas in half to serve.
    8. Serve soup with toasts; sprinkle with additional cheese, if desired.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 585kcal 11g 78mg 63g 43g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 4g Saturated Fat; 4g Monounsaturated Fat; Carbohydrates; Fiber; 9mg NE Niacin; 0.5mg Vitamin B6; 2.3mcg Vitamin B12; 7.6mg Iron; 26.7mcg Selenium; Zinc; Choline;

    Courtesy of BeefItsWhatsForDinner.com