Spicy Steak Soup

Ingredients

Directions

In Dutch oven over high heat, cook beef and onions 5 minutes or until onion is slightly softened. Stir in carrots, celery and garlic. Cook, stirring, 10 minutes, until carrots and celery are softened. Add broth, enchilada sauce and stewed tomatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 15 minutes to blend flavors. Meanwhile, in small, heavy saucepan over medium heat, melt butter. With wooden spoon, stir in flour until smooth. Cook, stirring, 15 minutes or until mixture is a dark brown color. With wire whisk, stir flour mixture into soup; cover and simmer 15 minutes longer, stirring occasionally.

Makes 6 to 8 servings.
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