Source: dLife

Steak with a nice blend of Southwestern flavors in a hearty green bean soup.

Servings

1.5 lb Beef, top sirloin steak, lean, raw , cut 1 inch thick
2 cup frozen cut green beans
1 small onions , sliced and separated into rings
16 oz Salsa, thick & chunky, mild
14 oz fat free unsalted beef broth
1 tsp dried basil , crushed
2 medium garlic cloves , minced
1 tbsp low fat shredded monterey jack cheese (optional; or Mexican blend)

1 Remove excess fat from meat. Cut meat into 1-inch pieces. Using a 3 1/2- or 4-quart slow cooker, place green beans and onion in cooker. Add meat. Combine in a medium bowl, salsa, beef broth, basil, and garlic. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cheese (optional).

For a shortcut to the bold flavors in this soup, purchase salsa - choose your favorite degree mild, hot, very hot.